Hearty Salmon Chowder 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.

HEARTY SALMON CHOWDER - AMERICAN

Steps:

• Melt the butter in a large saucepan over low heat, stir in the onion, fennel, and garlic, cover, and sweat for 5 minutes.
• Stir in the flour and let cook on low for a minute or two. S.
• tir in the stock and let thicken a bit.
• Add the bay leaf, hot pepper sauce, and potatoes, cover, and let cook until the potatoes are barely tender, about 10 minutes.
• Add the fish, corn, and parsley, partially cover, and let simmer 10 more minutes.
• Remove the bay leaf.
• Stir in the cream, season to taste with salt, pepper, and more hot pepper sauce. B.
• ring just to a boil.
• When ready to serve, ladle into bowls and garnish with the minced fennel fronds.

HEARTY SALMON CHOWDER

Steps:

• Drain& flake salmon, reserving liquid.
• In a large nonstick sauce pan, melt margarine over medium heat.
• Cook onion, celery, green pepper& garlic, stirring often for 5 minutes or until vegetables are tender.
• Add potatoes, carrots, chicken stock, water and pepper.
• Bring to a boil.
• Reduce heat, cover& simmer 20 minutes or until vegetables are tender.
• Add salmon, reserved liquid, evaporated milk and corn.
• May add more pepper to taste.
• Heat through and serve.

HEARTY SALMON CHOWDER

Steps:

• Put all ingredients, except salmon, in a large dutch oven or stock pot on medium-high until it comes to a slow boil and then reduce heat to medium. (You could also easily put everything in a crock-pot as another option.).
• When potatoes are cooked through, turn heat off and add gently flaked salmon to the pot and stir together. Then, cover the pot with a lid until you're ready to serve!
• -----The secret ingredient that makes this chowder shine is definitely the cream cheese. I've made it without it and it's awesome, but with it, it really takes the prize! Also, just a side note that I do cut larger pieces of the cauliflower and squash into smaller pieces. I also cut the italian green beans in half as well. It's a little more trouble, but it makes it look more appealing to me and more ready to eat even for children.

SALMON CHOWDER

Steps:

• In a Dutch oven, saute onion, celery, pepper& garlic in 1/4 c broth til tender Add potatoes, carrots, dill, bay leaf& rest of broth.
• Cover& simmer 20 minutes til veggies are tender.
• Add selected additional veg and cook 5 minutes more.
• Add corn, milk& salmon& liquid smoke and heat thoroughly.
• Adjust seasonings-add salt if needed.
• We use a litte Tabasco to give it more of a"kick.
• "Goes well with a hot loaf of sourdough or other rustic bread.
• **Evenbetter the next day**.

HEARTY HALIBUT CHOWDER

Steps:

• Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.
• Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.