MOM'S NOVA SCOTIA SEAFOOD CHOWDER
Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!
Provided by Ashley_86
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h25m
Yield 20
Number Of Ingredients 14
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.
Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g
SALMON CHOWDER
I don't like fish, but I LOVE this soup!
Provided by KENULIA
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 45m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 490.3 calories, Carbohydrate 26.5 g, Cholesterol 104.2 mg, Fat 25.9 g, Fiber 2.2 g, Protein 38.6 g, SaturatedFat 12.7 g, Sodium 1139.5 mg, Sugar 8.6 g
SALMON CHOWDER
My mom makes the most delicious salmon chowder. It always reminds me how tasty leeks are. The combination of tomatoes and cream creates a pretty pink base.
Provided by Marina Delio
Categories HarperCollins Soup/Stew Dinner Quick & Easy Salmon Fish Seafood Winter Tomato Yogurt Potato Leek Mushroom White Wine Milk/Cream Dill Wheat/Gluten-Free
Yield Serves 6
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium heat. Add the potatoes, leeks, and mushrooms. Sauté the vegetables until softened, about 5 minutes. Add the garlic and continue to stir for 1 minute. Add the white wine and simmer until most of the liquid has cooked off. Stir in the tomatoes, fish or vegetable stock, half and half, yogurt, parsley, and dill and bring to a low simmer. Season to taste with salt and pepper. Add the salmon and simmer until just cooked through, about 5 minutes.
- Ladle into bowls and garnish with drops of half and half and parsley or dill, if desired.
ALASKAN SMOKED SALMON CHOWDER
My brother gave me this recipe and I made it for my family and they went nuts! It was out of this world delicious! You can use any seafood you want but it is a must to have smoked salmon. MY daughter who is 14 LOVED it.
Provided by melandmatt
Categories Chowders
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 236.4, Fat 11.5, SaturatedFat 6, Cholesterol 34.3, Sodium 1007.6, Carbohydrate 20.8, Fiber 2.6, Sugar 4.9, Protein 13.9
IZZY'S SALMON CHOWDER
My famous chowder. I spent some time try to figure out the exact measurements of ingredients; but it's a flexible recipe. Be creative! You can cook this ahead of time (even 2-3 days; just be sure you don't nibble @_@); this soup tastes better with time.
Provided by Izzy Knight
Categories Chowders
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In large saucepan, saute onions, celery, green pepper and garlic in butter for 5 minutes while stirring.
- Stir in potatoes, carrots, broth, water and dill.
- Bring to boil.
- Reduce heat, cover and simmer for 20 minutes.
- Add zucchini and cook for another 5 minutes.
- Stir in salmon, milk and corn; season to taste with salt and pepper.
- Cook over low heat for 5 to 10 minutes.
- Sprinkle with fresh parsley and a tab of butter floating on top (my secret ingredient).
Nutrition Facts : Calories 425.3, Fat 15.8, SaturatedFat 8.3, Cholesterol 62.9, Sodium 739.7, Carbohydrate 53.1, Fiber 5.9, Sugar 8.6, Protein 21.9
SALMON CHOWDER
Steps:
- Cut the potatoes into 1/2-inch cubes, then cook in a 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
- Cook the bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain.
- Pour off all but 2 tablespoons of fat from the pot, then cook the onions, corn, garlic, thyme, bay leaf, and red pepper flakes over moderately low heat, stirring occasionally, until onions are tender, about 5 minutes.
- Add the milk and cream and bring just to a boil. Reduce the heat to moderately low, then add the potatoes, the salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in the lemon juice and salt and pepper to taste. Discard the bay leaf and sprinkle with chives before serving.
ALASKAN SALMON CHOWDER
Found in the Taste of Home. Times are estimated as I have not tried to make this yet. Posted in response to request
Provided by TishT
Categories Chowders
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
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 ON A BUDGET
An economic chowder.
Provided by deondra
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and celery; cook and stir until onion is translucent, about 5 minutes.
- Stir salmon, reserved juice, chicken broth, potatoes, carrots, and salt into the saucepan. Bring to a simmer, stirring frequently, about 10 minutes. Cover and simmer, about 10 minutes more.
- Stir zucchini into the saucepan; simmer for 5 minutes. Pour in cream-style corn and milk; cook until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 28.3 g, Cholesterol 65 mg, Fat 13.2 g, Fiber 2.8 g, Protein 20.8 g, SaturatedFat 4.4 g, Sodium 836.8 mg, Sugar 11 g
CREAMY SALMON CHOWDER
Make and share this Creamy Salmon Chowder recipe from Food.com.
Provided by Geema
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium heat.
- Add onion, celery and red pepper; cook for about 5 minutes, mixing occasionally.
- Add the potatoes, zucchini, chicken broth, 2/3 cup water, dill, salt and pepper; stir to combine.
- Cover and bring mixture to a boil; reduce heat and simmer until the vegetables are tender, about 20 minutes.
- Meanwhile, empty salmon onto a plate and mash with fork to break up fish and bones.
- In a medium bowl, whisk cornstarch in milk to dissolve.
- Add salmon and milk mixture to saucepan and stir to combine.
- Bring to simmer; lower heat and bubble gently, stirring occasionally, until slightly thickened, about 10 minutes.
- Serve chowder garnished with scallions and dill.
SMOKED SALMON CHOWDER
A delicious twist to the usual chowder. My husband, who usually does not like fish chowders, could not get enough of this. He really liked the subtle blend of flavors. We are fortunate to have an abundance of salmon in Alaska. There are many varieties of smoked salmon. I think a kippered style smoked salmon works best with this recipe. This is one of those meals that tastes even better when reheated the next day.
Provided by Alskann
Categories Chowders
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
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