Salmon Chowder Using Canned Salmon Food

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.

SALMON CHOWDER - USING CANNED SALMON

Steps:

• In a dutch oven or large pot, melt butter over medium heat.
• Add celery, leek, and fennel and cook about 5 minutes or until tender but not browned.
• Add thyme, bay leaves, salt and fennel seeds, and cook, stirring, for another minute.
• Add potatoes, stock, and tomato juice and bring to a boil.
• Reduce heat and simmer until potatoes are tender, about 15 minutes.
• Remove from heat and stir in salmon (breaking into chunks) and cream.
• Heat on medium-low until soup is hot but not boiling. Remove bay leaves.
• Serve hot, with parsley for garnish.

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.

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.

SIMPLE SALMON CHOWDER

Steps:

• HowToStep
• 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.

CANNED SALMON CHOWDER - A CANNED SALMON SOUP RECIPE

Steps:

• Drain salmon, reserving the juices. Remove bones and skin with hands, and discard. Chunk salmon into bite-sized pieces.
• Heat butter in large soup or saucepan until browned.
• Pour in milk, and heat over low heat until it comes in a gentle simmer, stirring often.
• Add chunked salmon, salmon juices and salt and pepper. Heat over low until salmon is warmed through.
• Taste, and adjust seasonings if needed. Serve with crackers, oyster crackers or bread cubes.

SLOW COOKER SALMON CHOWDER

Steps:

• In slow cooker, combine onion, celery, carrots, chicken broth, and rice.
• Cook for about 4-5 hours on LOW.
• When the vegetables are soft to your preference, turn the slow cooker to high, add the cream cheese, and stir until melted.
• Add the salmon, spices, and ¼ cup water. Stir. Cook about 10-20 more minutes on high, stirring occasionally.

SALMON-CORN CHOWDER

Steps:

• Drain salmon reserving liquid. Flake salmon and mash the bones.
• Sauté onion and celery in butter in a 4-quart saucepan until onion is tender.
• Stir in flour and add bouillon cubes, water and potatoes. Bring to a boil. Cover and simmer about 15 minutes or until potatoes are tender. Add salmon, including liquid, bones and skin -- (I leave the skin out). Stir in milk, corn, dill weed; salt and pepper to taste.
• Heat through and serve with a garnish of parsley if desired.

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.

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.