Salmon Chowder On A Budget Food

SALMON CHOWDER

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.

SEATTLE SALMON CHOWDER

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.

EASY SALMON CHOWDER

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.

SALMON CHOWDER

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.

EASY SALMON CHOWDER

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.

SIMPLE SALMON CHOWDER II

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.

SALMON CHOWDER

Steps:

• Cut potatoes into 1/2-inch cubes, then cook in a 1- to 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 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 fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, 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 lemon juice and salt and pepper to taste. Discard bay leaf before serving.

SALMON CHOWDER

Steps:

• In a Dutch oven, combine the potatoes, onion and broth. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Add salmon and bacon; cook over medium heat until fish flakes easily with a fork. , Reduce heat; stir in the milk, cream, butter, salt and pepper; heat through (do not boil). Thicken if desired.

SALMON CHOWDER

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.

SALMON CHOWDER ON A BUDGET

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.

SALMON CHOWDER

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.

SALMON CHOWDER

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.

NORTHWEST SALMON CHOWDER

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.

HEARTY SALMON CHOWDER

Steps:

• Drain& flake salmon, reserving liquid.
• In a large nonstick sauce pan, melt margarine over medium heat.
• Cook onion, celery, green pepper& garlic, stirring often for 5 minutes or until vegetables are tender.
• Add potatoes, carrots, chicken stock, water and pepper.
• Bring to a boil.
• Reduce heat, cover& simmer 20 minutes or until vegetables are tender.
• Add salmon, reserved liquid, evaporated milk and corn.
• May add more pepper to taste.
• Heat through and serve.

SALMON CHOWDER WITH BACON

Steps:

• In a Dutch oven, combine the potatoes, onion and broth. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Add salmon and bacon; cook over medium heat until fish flakes easily with a fork. , Reduce heat; stir in the milk, cream, butter, salt and pepper; heat through (do not boil). Thicken if desired.

SALMON CHOWDER

Steps:

• In a Dutch oven, saute onion, celery, pepper& garlic in 1/4 c broth til tender Add potatoes, carrots, dill, bay leaf& rest of broth.
• Cover& simmer 20 minutes til veggies are tender.
• Add selected additional veg and cook 5 minutes more.
• Add corn, milk& salmon& liquid smoke and heat thoroughly.
• Adjust seasonings-add salt if needed.
• We use a litte Tabasco to give it more of a"kick.
• "Goes well with a hot loaf of sourdough or other rustic bread.
• **Evenbetter the next day**.

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.