PANTRY-SHELF SALMON CHOWDER
My family enjoys homemade soup, but I don't always have the time to make it from scratch. This simple recipe calls for ingredients I can keep on hand, so I can serve steaming bowls of chowder in a hurry.-Kathryn Awe, International Falls, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the soup, milk and corn; bring to a boil. Reduce heat; add salmon and parsley. Simmer, uncovered, until heated through.
Nutrition Facts : Calories 295 calories, Fat 13g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 1212mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.
NO WORK SALMON CHOWDER
Steps:
- Combine salmon, corn, tomatoes, clam juice and rice. Cover and simmer for 20 minutes until rice is tender; season with salt and pepper and garnish with scallion.
SALMON-VEGETABLE CHOWDER
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the bacon in a large saucepan over medium heat until crisp, about 5 minutes. Stir in the shallots and half of the dill and cook until the shallots are soft, about 3 minutes.
- Add the potatoes, carrots, 4 cups water and 1 teaspoon salt. Increase the heat to medium high, cover and bring to a simmer. Cook until the potatoes and carrots are almost tender, about 6 minutes. Add the mushrooms and Brussels sprouts and cook until all of the vegetables are tender, about 6 more minutes. Meanwhile, whisk the egg yolks, half-and-half and wine in a small bowl.
- Reduce the heat to medium low, add the salmon and cook until opaque, 2 to 3 minutes. Gently stir in the egg mixture and cook until the soup thickens slightly, 1 to 2 minutes. Season with salt and pepper. Divide among bowls and top with the remaining dill.
SALMON CHOWDER
On a quest to work more salmon into our diets, and to look for good winter recipes, I put this down - and IT IS FANTASTIC. I agree with the reviewer who also called it a budget stretcher - it is that, too. We are all about this salmon chowder now.
Provided by larchie
Categories Chowders
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat canola oil and butter in dutch oven over medium heat.
- Add onion, celery, and bell pepper, and cook until wilted.
- Add garlic and cook 1 minute.
- Stir in flour and cook 3 minutes.
- Stir in broth, potato, carrot, dill, salt, milk, and corn; bring to boil.
- Reduce heat, cover, and simmer 30 minutes.
- Saute' salmon in olive oil until seared both sides.
- Flake salmon and add to the soup. Continue to cook over low heat for 30 mintues longer.
- Adjust seasoning to taste, serve.
Nutrition Facts : Calories 241.9, Fat 12, SaturatedFat 3.8, Cholesterol 43.6, Sodium 584.1, Carbohydrate 18.5, Fiber 2.2, Sugar 2.7, Protein 16.2
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
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 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
VEGGIE SALMON CHOWDER
This salmon chowder recipe came about as a way to use up odds and ends in my fridge. I thought other readers might enjoy a soup that began as an experiment but became a mainstay for me. -Liv Vors, Peterborough, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, covered, until potato is tender, 8-10 minutes., Stir in spinach, salmon and jalapeno; cook until spinach is wilted, 1-2 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro and pepper.
Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 645mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges
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