SALMON CHOWDER
This is cold-weather dining at its best. Generous pieces of fresh fish floating in a creamy broth with root vegetables make for a hearty and satisfying dinner.This recipe is from Lucinda Scala Quinn, and it appears on the Martha Stewart Living digital magazine for iPad.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat butter in a medium stockpot over medium-low heat. Cook leek and red onion until soft, 6 to 8 minutes. Season with 1 teaspoon salt. Stir in potatoes and carrots. Add stock and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, 6 to 8 minutes.
- Add salmon and simmer until opaque, about 3 minutes. Stir in cream to heat through. Stir in dill, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Chowder can be refrigerated for up to 2 days. Reheat before serving.
SALMON AND LEEK CHOWDER
Warming salmon and leek chowder with potatoes (from Red Magazine)
Provided by kiixi
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Melt the butter in a large heavy-bottomed pan, add the leeks and a splash of water, cover and sweat the leeks over a medium heat, until soft. It will take around 15 minutes.
- At the same time, put the salmon in a pan and add the milk. Bring to a boil, then turn down immediately and let the fish poach gently for around 5 minutes.
- Add the stock to the leeks and drop in the potato chunks. Bring to the boil and then simmer, until the potatoes are just tender.
- Break the fish into large flakes (removing and discarding the skin) and add the milk and fish to the leeks and potatoes. Season with pepper, pour in the double cream and heat through.
- Serve in warmed soup bowls with coriander scattered on top.
SALMON CHOWDER
This is a recipe I got from my Mother-in-Law. I was at first put off by the fennel, I don't particularly like the taste of anise, but it adds such a pleasant, unique flavor that I'd have really done myself a disservice had I not expanded my palate's horizons. This is now one of my all time favorite soups.
Provided by Heirloom
Categories Chowders
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a soup pot. Add the fennel, onion and leek and cook until softened, about 6 minutes.
- Stir in the flour. Reduce the heat and cook for about 3 minutes.
- Add the stock and potatoes. Season to taste with salt and pepper.
- Bring to a boil, reduce heat and cover simmering gently for about 20 minutes or until potatoes are tender
- Add cubed salmon fillet and simmer gently for 3-5 minutes until salmon is just cooked.
- Stir the milk, cream and chopped dill into the contents in the pan.
- Cook until just warmed through, stirring occasionally, but do not allow to boil.
- Adjust seasoning to taste and ladle into warmed soup bowls to serve.
- Cook's Note: I usually purchase one of those plastic clamshell containers of dill in the grocery store and use the entire thing.
- Also, this soup is fantastic the next day too if you don't eat it all the day you prepare -- though I can't imagine too many leftovers!
Nutrition Facts : Calories 661, Fat 31.8, SaturatedFat 15.7, Cholesterol 136.3, Sodium 818, Carbohydrate 52.9, Fiber 5.2, Sugar 9.6, Protein 40.9
LEEK AND SALMON CHOWDER
Provided by Janet Fletcher
Categories Soup/Stew Milk/Cream Fish Pork Lunch Bacon Salmon Leek Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring clam juice to simmer in medium skillet. Add salmon; cover and simmer until cooked through, about 10 minutes. Transfer salmon to plate; reserve clam juice. Flake salmon into small pieces.
- Mix butter and flour in small bowl until well blended. Cook bacon in heavy large saucepan over medium-low heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add leeks to drippings in saucepan; sauté 3 minutes. Add potato and reserved clam juice and bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add milk and bring to boil. Whisk in flour mixture. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add milk and bring to boil. Whisk in flour mixture. Reduce heat; simmer until soup thickens slightly, whisking frequently, about 3 minutes. Stir in cream, chives, salmon and bacon; simmer until heated through. Season with salt and pepper.
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5/5 (1)Total Time 35 minsCategory Main DishCalories 396 per serving
- Halve leek lengthwise and cut into ¼-inch-thick slices; transfer to a large bowl and cover with cold water. Shimmy leek slices around in water; let rest 10 minutes. Using a slotted spoon or spider (or hands) strain leeks from water, being careful not to kick up dirt at bottom of bowl. Transfer to a clean kitchen towel and dab/rub to dry.
- Heat oil in a large pot or Dutch oven over medium heat. Add leeks, bay leaves, garlic, thyme, red pepper flakes, and ¾ teaspoon salt; cook until leeks start to soften but not brown, about 6 minutes.
- Add vermouth (or wine) and cook until nearly evaporated. Stir in stock, parsnips, and celery; increase heat to high and bring to a boil then reduce heat to medium and simmer, partially covered, until parsnips are fork-tender, 10 minutes. Whisk together milk and cornstarch, add to pot and return soup to a simmer. Season salmon with ¼ teaspoon each salt and pepper, add to soup, cover and remove from heat; let sit 3 minutes.
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- Pour in the stock and add the thyme. Simmer for about 15 minutes and season to taste with salt and pepper.
- Add the salmon and the coconut milk to the pan. Bring back up to a gentle simmer and cook until the fish is opaque and tender.
LEEK AND FENNEL CHOWDER WITH SMOKED SALMON RECIPE -SUNSET ...
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3/5 (5)Estimated Reading Time 3 minsServings 8-10Calories 357 per serving
- Trim and discard root ends and coarse tops from leeks. Cut leeks in half lengthwise and rinse under running water, flipping layers to flush out grit; drain, then thinly slice crosswise.
- Rinse fennel. Trim off and discard root ends and stalks; reserve 2 or 3 sprigs of feathery green tops for garnish, and finely chop enough of the remaining feathery leaves to make 3 tablespoons (discard any remaining greens). In a bowl, mix chopped greens with chives; cover and chill. Chop fennel heads.
- In a 6- to 8-quart pan over medium heat, melt butter. Add leeks and chopped fennel heads, cover, and stir occasionally until vegetables are very limp, 10 to 12 minutes.
- Add broth and bay leaf to pan. Bring to a boil over high heat. Scrub potatoes and cut into 1/2- to 3/4-inch cubes.
CREAMY FISH CHOWDER WITH BACON, CORN AND SPINACH RECIPE BY ...
From thedailymeal.com
3.8/5 (8)Category Soups/StewsCuisine AmericanTotal Time 1 hr 15 mins
- Place a large pot over medium heat, and add 2 tbsp. oil. Add the onion, carrots, celery, kale, and potatoes. Sauté for 8 minutes.
- In a large frying pan, add the remaining 2 tbsp. oil and cook the salmon, skin side down, until crisp and brown. Flip and cook the other side for about 2 minutes. Remove and discard the skin. Chop the salmon and add it to the pot.
- Poach the salmon for about 10–12 minutes. Make sure the potatoes are tender before serving. Add salt and pepper to taste.Serve in bowls garnished with parsley.
LEEK AND FENNEL CHOWDER WITH SMOKED SALMON RECIPE | MYRECIPES
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3.5/5 (4)Calories 357 per servingServings 8-10
- Trim and discard root ends and coarse tops from leeks. Cut leeks in half lengthwise and rinse under running water, flipping layers to flush out grit; drain, then thinly slice crosswise.
- Rinse fennel. Trim off and discard root ends and stalks; reserve 2 or 3 sprigs of feathery green tops for garnish, and finely chop enough of the remaining feathery leaves to make 3 tablespoons (discard any remaining greens). In a bowl, mix chopped greens with chives; cover and chill. Chop fennel heads.
- In a 6- to 8-quart pan over medium heat, melt butter. Add leeks and chopped fennel heads, cover, and stir occasionally until vegetables are very limp, 10 to 12 minutes.
- Add broth and bay leaf to pan. Bring to a boil over high heat. Scrub potatoes and cut into 1/2- to 3/4-inch cubes.
LOW FODMAP SALMON CHOWDER - FODMAP EVERYDAY
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4.5/5 (11)Category Main Course, SoupCuisine AmericanTotal Time 30 mins
- Heat oil in a large soup pot or Dutch oven over low-medium heat until shimmering. Add scallion and leek greens and sauté until softened but not browned, just a few minutes, then add coconut milk, stock, celeriac and potato dice, carrots, bay leaf and thyme and stir everything together well. Bring to a simmer and cook until celeriac and potatoes are tender, about 10 minutes.
- Add the fish and continue to simmer until fish is opaque and cooked through; this will be about 5 minutes. Taste and season with salt and pepper; serve immediately.
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- In a large pot or Dutch oven over medium heat, cook bacon, stirring occasionally, until crisp, about 10 minutes. Drain grease. Remove bacon from pot and drain on brown paper towel. Wipe out pan of excess grease.
- Add olive oil to the pot and, once hot, cook leek and garlic, stirring often, for about 5 to 7 minutes.
- Add celery, carrots, fennel, potatoes, cooked bacon, 1 teaspoon each of salt and black pepper and seafood broth. Stir to combine.
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5/5 (6)Total Time 1 hr 20 minsCategory SoupCalories 220 per serving
- Prepare leeks: Slice off the root and the tough green top. Slice leeks lengthwise. Turn leeks so that their flat sides are facing down. Slice leeks into thin half-moons.
- Heat an enameled cast iron Dutch oven or other heavy soup pot over medium heat. Add olive oil, butter, and prepared leeks to the soup pot. Stirring almost constantly, sauté leeks until they wilt and become translucent; about 5 minutes.
- Add minced garlic to leeks and continue sautéing until garlic is fragrant.Add diced celery and grated carrots to the leek mixture and cook, stirring frequently, for 3-5 minutes, until celery begins to look slightly translucent.
- Add clam juice, vegetable stock, tomato paste, white wine, water, paprika, salt, pepper, lemon juice, and hot sauce.
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