Fresh Salmon Chowder With Potatoes Food

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.

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, CORN, AND POTATO CHOWDER WITH FRESH THYME

Steps:

• Husk the corn and remove all the silk; trim the bottom end of the cob so it is even and cut close to the cob.
• To remove the kernels from the cobs, stand an ear of corn upright on a work surface, and with a sharp knife, cut downward along the cob; reserve the kernels, discard the cob.
• Heat a nonstick skillet over medium heat; add in the corn and saute until the kernels are lightly browned and toasted, about 3 minutes.
• Stir in the salt, then remove the pan from the heat.
• Cook the bacon in a heavy soup pot until crisp, about 5 minutes; using a slotted spoon, transfer the bacon to paper towels to drain.
• Pour off all but 2 tablespoons of the fat from the pan.
• Add in the onion and saute over medium heat for 1 minute, then cover and cook until soft but not brown, about 3 minutes.
• Add in the potatoes, clam juice, and thyme; bring to a boil.
• Decrease heat to low; cover, and simmer until the potatoes are tender, 10-12 minutes.
• Add in the corn, bacon, half-and-half, and salmon; cook just below a simmer until the salmon is cooked through, about 5 minutes (the half-and-half will curdle if the soup comes to a boil).
• Add in the parsley and season to taste with pepper; serve immediately.

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.

SALMON, SWEET POTATO, AND BROCCOLI CHOWDER

Steps:

• In a large, heavy saucepan, over medium heat, cook the onion in the butter until softened, about 5 minutes.
• Add the flour and stir until smooth.
• Whisk in the broth and milk, then add the sweet potato, bay leaf, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Bring to a boil, reduce heat, and simmer, stirring occasionally, until the potatoes are just tender, about 8 minutes.
• Add the salmon and broccoli and simmer until the salmon is cooked through and the broccoli is tender, about 5 minutes more.
• Serves 4-6 ~ garnish with shredded Asiago (or cheddar) cheese, if desired.

SEATTLE SALMON CHOWDER

Steps:

• Rinse fresh salmon; pat dry. Set aside. In a large saucepan heat oil over medium-high heat. Cook carrots, onion, pepper, and celery in hot oil about 10 minutes or until the vegetables are tender.
• To poach salmon, bring water to a boil in a large skillet. Add salmon. Return to boil, reduce heat. Simmer, covered, for 6 to 8 minutes or until salmon flakes easily with a fork. Remove salmon from skillet, discarding liquid. Flake salmon into 1/2-inch pieces; set aside.
• Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.
• Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan. Stir in remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon. Heat through.

FRESH SALMON CHOWDER WITH POTATOES

Steps:

• Combine stock, potatoes, onion, dry mustard and marjoram in slow cooker; cover and cook on high for 5-6 hours.
• Process chowder in food processor or blender until smooth; return to slow cooker. Stir in salmon; cover and cook on high until fish is cooked, 10-15 minutes.
• Stir in combined milk and cornstarch, stirring for 2-3 minutes. Season to taste with salt and pepper.