Alaskan Salmon Chowder Food

ALASKAN SALMON CHOWDER

Steps:

• In a large saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add the potatoes, carrots, seasoned salt if desired, dill and remaining broth. , Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add the corn, milk and salmon; heat through.

ALASKAN SMOKED SALMON CHOWDER

Steps:

• Saute onions, celery, green pepper and garlic till tender.
• Combine broth, shredded carrots, potato and cream corn.
• Bring to a low boil and simmer until potatoes are tender.
• Add smoked salmon and additional seafood if you wish.
• Pour in half and half, simmer for about 8 to 10 min and serve.

ALASKAN SALMON CHOWDER

Steps:

• In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender.
• Add potatoes, carrots, seasoned salt if desired, dill and remaining broth.
• Cover and simmer for 20 minutes or until vegetables are tender.
• Add zucchini; simmer for 5 minutes.
• Add corn, milk and salmon; heat through.

SALMON CHOWDER

Steps:

• For the shell stock: In a large saucepan over low heat, add the oil and sweat the prawn shells with the onion, thyme, bay leaves, peppercorns, lemon, and tomato for 2 to 3 minutes. Add the white wine and water and simmer for 45 minutes. Strain and reserve.
• For the chowder: In a large saucepan over low heat, add the oil and sweat the onions with the bacon and celery for 5 to 6 minutes. Add the potatoes and sweat for another 5 minutes. Add the thyme, shell stock, and cream and bring to a simmer for 15 to 20 minutes. Add the salmon and season with salt, pepper, and lemon juice. For service, garnish with tarragon and chives.

SMOKED SALMON CHOWDER

Steps:

• Cut potatoes into 1/2-inch cubes, leaving skin on. Place in bowl and cover with cold water.
• Melt the butter in a large pot over medium heat.
• Dice onion and add to melted butter. Sauté until onion starts to become translucent.
• Drain water from potatoes. Rinse and drain again.
• Add potatoes to onions in pan. Cook 5 minutes, stirring occasionally.
• Coarsely chop enough carrots to make 1 1/2 cups. (I use the baby peeled carrots and chop in a food processor).
• Add carrots and mushrooms to mixture in pot. Continue cooking, stirring occasionally.
• When vegetables are almost tender add flour and stir to mix it in well.
• Let cook 3-5 minutes, stirring often to prevent sticking or burning.
• Gradually add chicken broth. Stir well. Bring to a low simmer.
• Stir in coconut milk (be sure to shake the can well before opening).
• Turn heat to low.
• Stir in smoked salmon.
• Stir in herbs de provence and ground cinnamon.
• Continue cooking over low heat 5-10 minutes, stirring occasionally.
• Add sea salt and fresh ground pepper to taste.
• **IMPORTANT: Do not add salt until after you have tasted it. The saltiness of the salmon you use will influence how much salt you need to add, I did not add any additional salt.

SALMON CHOWDER

Steps:

• Melt butter in a large pot over medium heat.
• Saute onion, celery, and garlic powder until onions are tender.
• Stir in potatoes, carrots, broth, salt, pepper, and dill.
• Bring to a boil and reduce heat.
• Cover and simmer 20 minutes.
• Stir in salmon, evaporated milk, corn, and cheese.
• Cook on low heat until heated through and cheese melts.

SALMON CHOWDER

Steps:

• Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
• Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.