EASY SALMON CHOWDER
"When you live near some of the best salmon fishing in the world, you're always searching for imaginative ways to serve it," explains Mary Lou Pearce of Victoria, British Columbia. "I came up with this creamy chowder that uses salmon in place of shellfish. We love it."
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven or soup kettle, combine the potatoes, vegetables, onion, celery seed and water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Add the tomatoes; simmer 5 minutes longer., In ;large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to the vegetable mixture with salmon; heat through.
Nutrition Facts :
QUICK SALMON CHOWDER
This quick salmon chowder is based on canned salmon, which makes it perfect for a busy weeknight - all you need to whip up a satisfying meal is a few other pantry staples. If you prefer, you can substitute 1 cup of leftover cooked salmon chopped into bite-sized pieces.
Provided by Adapted from The Saturday Evening Pot
Categories Mains
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- In a large stockpot set over medium-high heat, melt the butter and olive oil together. Add the diced bacon and fry for about 5-7 minutes, or until browned and crispy. Stir in the onion and garlic, and saute for 2-3 minutes, or until the onion is soft and translucent. Add flour and cook for 1-2 minutes, stirring constantly.
- Whisk in the chicken stock. Bring to a simmer, then reduce the heat to low.
- Stir in the salmon, potatoes and corn, and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Stir in the cream and Old Bay seasoning, and let simmer for 2-3 minutes to warm through. Adjust the seasoning with salt and pepper to taste, then spoon into bowls and serve.
SIMPLE SALMON CHOWDER II
This is a hearty but mild flavored fish chowder. It's a great way to use a piece of salmon that's too small to do much else with. Serve with toasted sourdough bread.
Provided by Chris Smith
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Dice the bacon and fry in soup pot until crisp. Remove bacon to paper towel.
- Add chopped onion to the bacon grease and cook until the onion has softened a bit. Add chicken stock, scalloped potato mix, undrained can of corn, and fresh ground pepper (to your taste). Bring to a boil, then simmer for about 20 minutes.
- Meanwhile, trim the tapered edges from the salmon filet. Smash the trimmings with meat pounder and add to the pot. Check the remaining filet for stray bones and remove. Cut salmon into 1/2 inch to 3/4 inch cubes and reserve.
- When potatoes are rehydrated but still a little firm, add the salmon, bacon, green onion, and the dill. Cook for 5 more minutes. Add the milk and evaporated milk; stir and cook until heated through.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 28.4 g, Cholesterol 48.2 mg, Fat 10 g, Fiber 3 g, Protein 18.9 g, SaturatedFat 2.9 g, Sodium 640.7 mg, Sugar 4.7 g
EASY SALMON CHOWDER
From Betty's Soul Food Collection... Soup's on! And tonight it's a super-simple chowder that warms you up, body and soul. Add a loaf of bread to sop up every last drop, and you've got a hearty meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 12
Steps:
- In 3-quart saucepan, melt butter over medium heat. Add leeks; cook and stir 5 to 7 minutes or until crisp-tender. Add frozen potatoes, corn and water; mix well. Heat to boiling. Reduce heat to low; cover and simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
- In small bowl, stir together milk and flour until smooth. Add to vegetable mixture; cook and stir until mixture boils and thickens.
- Stir in salmon, Worcestershire sauce, salt and pepper. Cook until hot. Sprinkle each serving with parsley.
Nutrition Facts : Calories 380, Carbohydrate 48 g, Cholesterol 75 mg, Fiber 5 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 11 g, TransFat 0 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.
SALMON CHOWDER
Make and share this Salmon Chowder recipe from Food.com.
Provided by Gigi6287
Categories Chowders
Time 45m
Yield 8 serving(s)
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 on low heat until heated through and cheese melts.
Nutrition Facts : Calories 259.7, Fat 10.7, SaturatedFat 5.3, Cholesterol 49.9, Sodium 773.5, Carbohydrate 24.3, Fiber 2.4, Sugar 3.7, Protein 17.9
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.
SALMON CHOWDER
Provided by Food Network
Time 1h35m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the shell stock: In a large saucepan over low heat, add the oil and sweat the prawn shells with the onion, thyme, bay leaves, peppercorns, lemon, and tomato for 2 to 3 minutes. Add the white wine and water and simmer for 45 minutes. Strain and reserve.
- For the chowder: In a large saucepan over low heat, add the oil and sweat the onions with the bacon and celery for 5 to 6 minutes. Add the potatoes and sweat for another 5 minutes. Add the thyme, shell stock, and cream and bring to a simmer for 15 to 20 minutes. Add the salmon and season with salt, pepper, and lemon juice. For service, garnish with tarragon and chives.
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.
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
EASY, CREAMY ONE-POT SALMON CHOWDER RECIPE
As a born-and-bred Boston kid, chowder holds a special place in my heart, and fish-based chowders doubly so, as a fish chowder was the very first dish I ever got to stick on a real restaurant menu. It was creamy, rich, and satisfying, and totally impractical for any kind of home cooking. At home, I take a much more traditional one-pot approach to chowder-making. While the resulting dish it may not quite reach the lofty heights of fine dining, the results are still creamy, satisfying, delicious, a great use of leftovers or inexpensive fish, and-most important-really, really easy.
Provided by J. Kenji López-Alt
Categories Entree Mains Quick Dinners Soups and Stews Soup
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Serve immediately, garnish with minced fresh herbs, hot sauce, and crackers.
Nutrition Facts : Calories 538 kcal, Carbohydrate 32 g, Cholesterol 77 mg, Fiber 3 g, Protein 21 g, SaturatedFat 14 g, Sodium 1662 mg, Sugar 11 g, Fat 37 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
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.
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4.7/5 (6)Category SoupCuisine AmericanCalories 234 per serving
- In a large saucepan, sauté the celery, onion, green pepper and garlic in butter until the vegetables are tender. Add the 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.
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- Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork.
- Stir potato flakes (or leftover mashed potatoes), dill (or tarragon) and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.
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- Open the cans of clam, and drain the juice into a 2 cup measuring cup, then add water to the measure cup so that it makes 2 cups of liquid, and set to the side
- Use the saute funstion of the instant pot and add the onion, celery, pepper, thyme, salt, pepper and garlic, and sautee until the onions get translucent.
- Add the potatoes, (i chopped them roughly) and the clam/water juice, and salmon into the instant pot. Turn off the sautee function.
- Put the lid on the instant pot, and lock into place, and turn the steam knob to the sealing position.
CREAMY FISH CHOWDER WITH BACON, CORN AND SPINACH RECIPE BY ...
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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.
EASY ONE-POT SALMON CHOWDER RECIPE - SAVORY SIMPLE
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4.8/5 (4)Total Time 50 minsCategory Main CourseCalories 414 per serving
- Place a Dutch oven or heavy-bottom saucepan over medium-low heat. Add the bacon, and slowly increase the heat to medium as fat renders into the pan. Cook, stirring occasionally, until the bacon is lightly browned and crisp, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, and discard all but one tablespoon of the fat (I like to save the extra for cooking eggs).
- Add the onions and celery to the pan, and cook until soft and slightly brown around the edges, 5-6 minutes. If the bottom of the pan ever becomes too dark like it’s about to burn, add 1-2 tablespoons of water, then use a spatula to scrape the brown bits from the bottom of the pan, stirring them back in with the vegetables (this is called deglazing), then reduce the heat slightly.
- Add the flour and toss with the vegetables to coat. Cook for about 2 minutes while stirring, then add some of the stock (again using the liquid to deglaze the pan if necessary).
- Once the bottom of the pan is free of any glaze, add the remaining stock along with the half-and-half and potatoes. Bring the mixture to a boil, then reduce to a simmer over low heat. Cook for 5 minutes, then add the salmon, corn and thyme. Simmer gently for an additional 10-15 minutes, uncovered, until the potatoes are fork-tender and the salmon is cooked through. Remove and discard the thyme stems. Add the cooked bacon back to the pot, and season with salt and pepper. Taste; adjust seasoning if desired.
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5/5 (11)Total Time 30 minsServings 4
- Melt butter in a soup pot over medium heat and cook onion, celery, and bell pepper, stirring. Add garlic after vegetables start to get soft, 3 to 5 minutes, and cook 1 minute. Add flour and stir until it is evenly dispersed. Add potato, carrots, broth, dill, salt, and black pepper. Stir and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork tender, about 20 minutes.
- Add milk, corn, and salmon. Heat 5 more minutes. Ladle into bowls and serve with a little grated cheese on top, if using.
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- In a large pot, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pot. Add the onion and cook over moderately low heat, stirring occasionally, until translucent, about 5 minutes.
- Add the potatoes, broth, bacon, and 1/2 teaspoon of the salt to the pot and simmer, covered, for 10 minutes. Put the corn kernels in a food processor and pulse six to eight times to chop. Add the corn to the pot and cook, covered, until the potatoes and corn are just done, about 5 minutes longer.
- Add the salmon, lima beans, the remaining 1 1/4 teaspoons salt, and the pepper. Bring just back to a simmer; the fish should be just cooked through. Stir in the half-and-half and serve the chowder topped with the chives.
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- Melt butter in a dutch oven over medium heat; add onions, celery, and carrots; saute until soft, about 5 minutes. Add flour, stir until mixture is smooth. Cook, stirring constantly for 1 minute. Gradually whisk in chicken broth. Add garlic, potatoes, dillweed, salt and pepper. Cook over medium heat until broth is thick and bubbly and potatoes are fork tender, about twenty minutes. Stir frequently.
- Add milk, corn, and salmon. Heat 5 more minutes. Ladle into bowls and serve with a sprinkling of grated cheese on top (if desired) and crumbled bacon.
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