Buttermilk Salmon Chowder Food

SMOKED-FISH CHOWDER

Steps:

• Heat butter in a large Dutch oven or other heavy pot over medium-low. Add bacon and cook, stirring often, until brown and crisp, 8-10 minutes. Increase heat to medium and add onion, leek, celery, and bay leaves; cook, stirring often, until onion is translucent and softened, 8-10 minutes.
• Add potatoes and clam juice to pot; season lightly with salt and generously with pepper. Bring to a simmer and cook, uncovered, stirring occasionally, until potatoes are tender, 10-15 minutes. For a thicker texture, smash several pieces of potato against the sides of the pot. Add trout and buttermilk and simmer about 5 minutes (to give flavors time to blend together). Taste and season with more salt and pepper as desired. Remove from heat and stir in cream.
• Ladle chowder into bowls, top with trout roe, if desired, and season with coarsely ground pepper.
• Do Ahead
• Chowder can be made 2 days ahead. Let cool; cover and chill. Reheat gently over low before serving.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

BUTTERMILK CORN CHOWDER

Steps:

• In a 3-quart saucepan, cook bacon till crisp. Drain bacon, reserving drippings in pan. Set bacon aside. Cook the chopped onion in bacon drippings till tender but not brown. Add the potatoes, corn, 1-1/2 cups of the chicken broth, the celery, salt, and pepper. Bring to boiling. Reduce heat; cover and simmer for 15 to 20 minutes or till vegetables are tender.
• Combine flour and remaining 1/2 cup chicken broth; add to vegetable mixture. Cook and stir till thickened and bubbly. Reduce heat to low. Stir in buttermilk; heat through but do not boil. Top each serving with some of the bacon. Garnish with paprika or snipped parsley, if desired. Serve immediately.

WHAT TO SERVE WITH CORN CHOWDER

Steps:

• Choose your preferred side dish for corn chowder.
• Prepare needed ingredients.
• Cook for 30 minutes or less.

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.

CREAMY NEW ENGLAND FISH CHOWDER

Steps:

• Dice the potatoes and onions. PRO TIP: Keep cut potatoes from discoloring by covering them in cold water until ready for use.
• In a soup pot, melt half the butter over medium-low heat. Add the diced onions and bay leaf and cook, stirring, over medium heat until translucent, about 5 to 7 minutes.
• Add the diced potatoes and add enough water to the pot to cover the potatoes and onions. Cover and gently boil until the potatoes are just fork tender, about 10 minutes.
• Lay the whole fish fillets on top of the potatoes and onion. Add the evaporated milk and the half-and-half or cream. Do not stir. Cover and cook at a simmer, without stirring, for about 15 minutes. Check the pot once or twice to make sure the liquid does not boil.
• Check to make sure that the potatoes have fully softened, and the fish is cooked and flakes apart easily. Add the rest of the butter, the salt, and a good dose of fresh black pepper. Stir gently to combine and break the fish apart a bit. Taste for seasoning.
• Top with fresh minced chives and serve with oyster crackers or hot biscuits.

BUTTERMILK SALMON CHOWDER

Steps:

• In a large saucepan, combine the turnips, onion, celery, dill seed, bay leaf, and broth or water.
• Bring to a boil over high heat. Reduce the heat to medium and simmer for 12 minutes, or until the vegetables are tender.
• Reduce the heat to low. Stir in the salmon, buttermilk, yogurt, butter, hot-pepper sauce, salt, black pepper, and tarragon.
• Cook for 5 minutes, or just until heated through.
• Remove and discard bay leaf before serving.

TRIPLE SEAFOOD CHOWDER WITH DILL

Steps:

• Stir salt pork pieces in heavy large pot over medium-low heat until crisp and golden, about 20 minutes. Using slotted spoon, remove salt pork pieces and discard. Add chopped onion, chopped celery and dried thyme to drippings in pot. Increase heat to medium and sauté until vegetables are pale golden, about 10 minutes. Add crushed crackers and stir until beginning to color, about 3 minutes. Add reserved juices from clams, potatoes and 2 1/2 cups bottled clam juice to pot. Bring mixture to boil. Reduce heat to low, partially cover pot and simmer until potatoes are almost tender, about 15 minutes. Add cod fillet pieces; simmer until fish is cooked through and potatoes are tender, about 5 minutes longer. Add 1 cup half and half, whipping cream and canned baby clams. Cook just until heated through, about 5 minutes (do not boil). Mix in chopped dill. Season chowder to taste with salt and pepper.
• Ladle seafood chowder into serving bowls. Top each bowl with heaping tablespoon of Smoked Salmon Butter and serve immediately.

NEW ENGLAND CLAM CHOWDER

Steps:

• In a sauce pot, cook the bacon over medium heat until crisp.
• Remove the crisp bacon leaving about 2 Tbl of the bacon fat.
• Add the butter and melt into bacon fat.
• Add the onions, celery, and garlic. Cook over medium heat until soft, not browned.
• Stir in the thyme and the flour. Cook over medium heat for 2 minutes, no color.
• Stir in the clam broth mixing well and bring to a boil.
• Add the bay leaves.
• Add the potatoes and continue to simmer until they are soft but al dente.
• Add splashes of water if soup begins to thicken too much.
• Just before you are ready to serve the chowder, add the clams and cream and bring back to a boil.
• Check for seasoning and add salt, white and black pepper, and hot sauce.
• Chowder Crackers recommended.

SIMPLE SALMON AND CORN CHOWDER

Steps:

• Wash the leeks thoroughly.
• Cut off the roots at the bottom, then slice them thinly on the bias. Only use the white part.
• Slice the celery.
• Peel and chop the potatoes.
• Set the vegetables aside.
• If you're using bacon, chop it into small pieces.
• Heat a large soup pot on the stove and drop the bacon ( or olive oil or butter) in.
• Cook the bacon down until it starts to brown, then add in the chopped vegetables.
• If you are not using bacon, melt the butter, or heat the olive oil.
• When they're good and hot add in your vegetables.
• Stir things around and cook them down until the celery and the leeks have softened.
• When they're nice and soft and translucent add in 4 cups of either chicken broth, fish broth, or water.
• Bring the soup to a boil then turn everything down to simmer. Put a lid on the pot and cook it gently for about 20 minutes or so.
• Meanwhile, cut the kernels off the corn.
• Set them aside.
• Take the salmon and remove the skin. Cut it into bite size pieces. Set aside.
• When the potatoes are nice and soft, puree the soup using an immersion blender or some other device
• You want your soup to be nice and thick, if you need to thin it a bit just add a tad more water or broth.
• Here is the parting of the ways. If you want your soup to be vegan ignore the next step.
• Add in 2 cups of buttermilk.
• Mix everything together.
• When the buttermilk is thoroughly incorporated add in the corn kernels.
• Stir them around so that they cook through.
• Add in 3 Tbs of chopped fresh dill.
• If you still want a vegan chowder you can stop here, or add in some sauteed fresh mushooms and be done with it. Delicious totally vegan gluten-free soup with no artificial thickeners.
• However if you're using salmon there's one more step.
• Add in the salmon.
• Stir the salmon around until it cooks through. This takes just a few minutes.
• When it's done. serve it up.

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.

BUTTERMILK CLAM 'N CORN CHOWDER

Steps:

• 1. Heat the coconut oil in a 3-quart saucepan. Add the chopped onion and cook until translucent.
• 2. Add the potatoes, corn, celery, 1-1/ 2 cups of the chicken broth, the juice from the clams, salt, and pepper. Bring to boiling, reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender.
• 3. Combine flour and remaining 1/2 cup chicken broth; add to vegetable mixture. Cook and stir until thickened and bubbly.
• 4. Add the chopped clams, reduce heat to low. Stir in the buttermilk; heat through but do not boil. Garnish each serving with paprika or snipped cilantro, if desired. Serve immediately.