SOUPS
Salmon Chowder(Rainbow in the Dark)

Ingredients:
7 ounce can of salmon (drain & reserve liquid)
¼ cup chopped celery
1 clove minced garlic
¼ cup butter
1 cup diced potatoes
1 cup diced carrots
1 can chicken broth
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon thyme
8 ounce can creamed corn
1 can evaporated milk
1 small package frozen broccoli
½ pound shrimp

Directions:
In large soup kettle, sauté onions, garlic and celery.  Add potatoes, carrots, salmon liquid, chicken broth, salt, thyme and pepper. Simmer, covered, for 20 minutes, or until vegetable are nearly tender.  Add frozen broccoli, bring back to simmer for 5 minutes.  Add flaked salmon, evaporated milk, creamed corn and shrimp.  Heat thoroughly, spinkle with minced parsley, if desired.

* This is my mother's recipe.  It is so delicious and and easy recipe to make.
Irish Stew

Ingredients:
4 cups water
1 pound diced/chopped mutton
4 medium carrots
2 medium onions
1 tablespoon parsley
5 medium potatoes
1 pint stock
black pepper

Directions:
Boil the mutton for about 1 hour in 4 cups water.  Strain off most of the fat.  Chop the vegetables to spoon size.  Put all ingredients in a big pot including the stock. Bring to a boil.  Simmer for 1 ½ hours.

* I started making this a couple of years ago, and it became my new tradition for St. Patrick's Day, along with Irish Soda Bread.

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