Canned Salmon Chowder A Canned Salmon Soup Food

SALMON CHOWDER - USING CANNED SALMON

Steps:

• In a dutch oven or large pot, melt butter over medium heat.
• Add celery, leek, and fennel and cook about 5 minutes or until tender but not browned.
• Add thyme, bay leaves, salt and fennel seeds, and cook, stirring, for another minute.
• Add potatoes, stock, and tomato juice and bring to a boil.
• Reduce heat and simmer until potatoes are tender, about 15 minutes.
• Remove from heat and stir in salmon (breaking into chunks) and cream.
• Heat on medium-low until soup is hot but not boiling. Remove bay leaves.
• Serve hot, with parsley for garnish.

QUICK SALMON CHOWDER

Steps:

• In a large stockpot set over medium-high heat, melt the butter and olive oil together. Add the diced bacon and fry for about 5-7 minutes, or until browned and crispy. Stir in the onion and garlic, and saute for 2-3 minutes, or until the onion is soft and translucent. Add flour and cook for 1-2 minutes, stirring constantly.
• Whisk in the chicken stock. Bring to a simmer, then reduce the heat to low.
• Stir in the salmon, potatoes and corn, and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
• Stir in the cream and Old Bay seasoning, and let simmer for 2-3 minutes to warm through. Adjust the seasoning with salt and pepper to taste, then spoon into bowls and serve.

SALMON-CORN CHOWDER

Steps:

• Drain salmon reserving liquid. Flake salmon and mash the bones.
• Sauté onion and celery in butter in a 4-quart saucepan until onion is tender.
• Stir in flour and add bouillon cubes, water and potatoes. Bring to a boil. Cover and simmer about 15 minutes or until potatoes are tender. Add salmon, including liquid, bones and skin -- (I leave the skin out). Stir in milk, corn, dill weed; salt and pepper to taste.
• Heat through and serve with a garnish of parsley if desired.

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.

SLOW COOKER SALMON CHOWDER

Steps:

• In slow cooker, combine onion, celery, carrots, chicken broth, and rice.
• Cook for about 4-5 hours on LOW.
• When the vegetables are soft to your preference, turn the slow cooker to high, add the cream cheese, and stir until melted.
• Add the salmon, spices, and ¼ cup water. Stir. Cook about 10-20 more minutes on high, stirring occasionally.

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.

HARVEST SALMON CHOWDER

Steps:

• In a large saucepan or stockpot, melt the butter over medium-high heat.
• Add the onion, celery, green pepper, and garlic and saute until translucent, about 5 minutes.
• Add the potatoes, carrots, broth, salt, pepper, and dill seed. Cover and simmer for 20 minutes.
• Add the zucchini and yellow squash and simmer for 5 minutes.
• Flake the salmon and add to the pot along with its liquid, the milk, and the corn.
• Heat to boil through before serving.

NORTHWEST SALMON CHOWDER

Steps:

• In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.