LEFTOVER GRILLED SALMON CHOWDER
So simple and delicious! My hubby and I love it! It's delicious and a great way to use up leftover salmon! To make this even easier, plan ahead and grill extra potatoes in foil while grilling the salmon. Then just toss the cooked potatoes in the same time as the salmon.
Provided by gogreen3
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Heat olive oil in a large saucepan over medium-high heat; saute onion and celery in hot oil until tender, 5 to 7 minutes. Add flour, salt, and pepper to onion mixture and stir until well-combined.
- Slowly whisk milk into onion mixture; bring to a boil, stirring constantly. Reduce heat to medium and simmer until thickened, about 10 minutes. Add potatoes, flaked salmon, peas, corn, and dill; cook until heated through, about 10 minutes. Stir Swiss cheese and Cheddar cheese into chowder until cheese is melted and heated through, about 5 minutes. Ladle chowder into bowls and garnish with green onion.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 46.5 g, Cholesterol 36.8 mg, Fat 13.1 g, Fiber 5.2 g, Protein 22.8 g, SaturatedFat 4.2 g, Sodium 416.7 mg, Sugar 13.1 g
SEATTLE SALMON CHOWDER
In the Seattle area, we love our seafood! And what is better on a rainy Seattle day than a hot, comforting bowl of fresh chowder? You will love this rich bowl of flavorful goodness!
Provided by Adopted Parisian
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
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 WITH YUKON GOLD POTATOES
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over medium heat. Add the leeks and garlic and cook, stirring, until softened, about 3 minutes. Add the tarragon and cook 1 minute, until fragrant. Add the potatoes and broth and bring to a simmer. Partially cover the pan and simmer until the potatoes are fork-tender, 8 to 10 minutes. Stir in the salmon and milk and simmer 2 minutes to heat through. Remove from the heat, season to taste with salt and pepper, and serve.
NORTHWEST SALMON CHOWDER
I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington
Provided by Taste of Home
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
LEFTOVER SALMON FILLET CHOWDER
This came about because I had some extra cooked salmon fillets to use from the previous night. You could certainly add your own choice of veggies to this (carrot, corn, whatever) and change the cheese. I thought it turned out surprisingly good considering I was winging it. Hope you like it. (I have amended the cooking time based on reviews.)
Provided by mums the word
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Boil potatoes until tender, drain and set aside.
- In large saucepan (preferably non-stick) saute onions and celery in butter until tender.
- Add flour, salt and pepper and stir until blended.
- Slowly whisk in milk.
- Bring to a boil stirring constantly, reduce heat to medium and cook until thickened, about 10 minutes.
- Add potatoes, salmon, peas and dill and heat through.
- Stir in cheeses and cook until melted.
- Serve garnished with green onions.
Nutrition Facts : Calories 353.7, Fat 15.2, SaturatedFat 8.5, Cholesterol 65.7, Sodium 431.1, Carbohydrate 29.6, Fiber 3.9, Sugar 11.6, Protein 24.8
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