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-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
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 WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS
You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
- Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
- Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
- Serve the salmon with a spoonful of mushrooms on top or on the side.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams
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 AND CORN CHOWDER
Chowders and stew are my specialty, because I enjoy making use of the bounty at hand-especially the wonderful variety of seafood from the cold waters of the North Atlantic, I devised this recipe years ago, and it remains one of my favorites. I often make it for my daughters and their families when they visit.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the potatoes, onion, celery, chicken broth, garlic, salt and marjoram. Bring to a boil; reduce heat and simmer, covered, about 10 minutes or until vegetables are tender. , Stir in the cream, milk and butter. Combine flour and corn; stir into soup. Heat, but do not boil, until slightly thickened. Gently stir in salmon and heat through.
Nutrition Facts : Calories 340 calories, Fat 17g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 1164mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 18g protein.
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 - USING CANNED SALMON
This delicious, hearty and simple salmon chowder with wild sockeye salmon. From a can.
Provided by Colleen Milne
Categories Soup
Time 40m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 g, Calories 328 kcal, Carbohydrate 33 g, Protein 14 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 83 mg, Sodium 1289 mg, Fiber 3 g, Sugar 4 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.
CHOWDER OF SALMON & GREEN PEAS
A different take on the usual salmon chowder. Just for looks I suggest using the skinless variety of canned salmon that is available now. Update - As noted in the reviews adding some cooked potato and extra veggies along with the peas is an option that sound good. Watch the added carbohydrate if you need to.
Provided by Shahana
Categories Chowders
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Pour the liquid from the salmon into a 2-quart saucepan; set the salmon aside.
- To the pan, add the celery, onions and dill weed.
- Bring to a boil over medium heat. Reduce the heat, cover and cook for 5 minutes.
- In small pan melt margarine, add flour and cook until light brown.
- Add 1/4 cup milk slowly, stirring constantly until smooth.
- Stir into the vegetable mixture; add the remaining milk.
- Raise the heat to medium and cook the chowder for 5 minutes, or until bubbly and slightly thickened.
- Add the salmon, peas, Worcestershire sauce and hot pepper sauce.
- Simmer for 7 - 10 minutes.
- Serve hot.
Nutrition Facts : Calories 338.9, Fat 5.6, SaturatedFat 1.3, Cholesterol 80.5, Sodium 729.2, Carbohydrate 35.4, Fiber 4.9, Sugar 6.2, Protein 36.9
More about "salmon mushroom and pea chowder food"
POACHED WILD SALMON WITH PEAS AND MORELS RECIPE - BON APPéTIT
From bonappetit.com
4.2/5 (12)Servings 2
9 QUICK AND EASY SALMON MUSHROOM RECIPES FOR YOUR NEXT ...
From positivehealthwellness.com
Estimated Reading Time 5 mins
HONEY-SOY GLAZED SALMON WITH MUSHROOMS AND PEPPERS
From countryliving.com
4/5 (4)Total Time 35 minsCuisine American, ChineseCalories 805 per serving
INSTANT POT SEAFOOD CHOWDER - SALADS FOR LUNCH
From salads4lunch.com
4.6/5 (20)Total Time 30 minsCategory AppetizerCalories 383 per serving
WILD & CHUNKY SALMON CHOWDER - JANE'S HEALTHY KITCHEN
From janeshealthykitchen.com
ROASTED SALMON WITH GARLIC, MUSHROOMS AND SPINACH - GOOD FOOD
From goodfood.com.au
10 BEST BAKED SALMON WITH MUSHROOMS RECIPES | YUMMLY
From yummly.com
10 BEST CREAM OF MUSHROOM SOUP WITH SALMON RECIPES - YUMMLY
From yummly.com
CARNATION® | GOLDEN SALMON CHOWDER
From carnationmilk.ca
CORN, PEAS AND CHICKEN CHOWDER - MY MENU PAL
From mymenupal.com
4.4/5 (8)Category Chicken & Poultry, Soups & StewsServings 4Calories 331 per serving
- Melt butter in a large pot over medium-high heat. Add the mushrooms and sauté for 3 to 5 minutes or until soft. Stir in the flour. Gradually add the milk, stirring with a whisk until flour is dissolved.
- Add the corn, peas, potatoes, thyme, salt, and pepper. Bring to a boil then add the chicken, stirring well. Cover and reduce heat, simmering for 15 minutes and stirring occasionally. Serve with sliced green onions sprinkled on top.
SALMON CHOWDER - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
4.9/5 (8)Total Time 3 hrs 15 minsCategory Main CourseCalories 407 per serving
- To make the broth, bring a large pot of water to a boil and salt it well. Add the salmon bones and head. When the water returns to a boil, let cook 1 minute. Remove the salmon bits (save them!) and discard the water. Blanching this way removes the scum from the stock and will give you a cleaner tasting broth when you are done.
- Wipe out the pot, add the oil, and turn the heat to medium-high. When the oil is hot, saute the onion, carrot and celery, stirring often, until the onion is soft, about 4 to 5 minutes. Add the wine, bay leaves and the dried mushrooms and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine boil for a minute or two, then add the blanched salmon bones and enough cool water, at least 6 cups, and ensure it covers everything by about 1/2 inch. Bring to a very gentle simmer for 1-2 hours.
- Line a strainer with a paper towel or cheesecloth. Set the strainer over a large bowl or pot and strain the broth. Discard the solids and reserve the broth.
- To make the chowder, melt the butter in a Dutch oven over medium heat. Add the bacon pieces and cook, stirring and turning often, until crispy, about 10 minutes. Add the onion and celery and saute until soft, about 5 minutes. Add the potatoes and the salmon broth and bring to a simmer. Cook until the potatoes are tender, about 15 to 20 minutes.
SALMON CHOWDER RECIPE - SALMON OR STEELHEAD CHOWDER | HANK ...
From honest-food.net
4.9/5 (24)Total Time 1 hr 20 minsCategory SoupCalories 409 per serving
- To make the broth, bring a large pot of water to a boil and salt it well. Add the salmon bones, heads, etc. When the water returns to a boil, let this cook 1 minute. Remove the salmon bits (save them!) and discard the water. Blanching this way removes the scum from the stock and will give you a cleaner-tasting broth when you are done.
- Wipe out the pot, add the oil, and turn the heat to medium-high. When the oil is hot, saute the onion, carrot and celery, stirring often, until the onion is soft, about 4 to 5 minutes. Add the wine, bay leaves and the dried mushrooms and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine boil for a minute or two, then add the blanched salmon bones and enough cool water to cover everything by about 1/2 inch. Bring to a very gentle simmer (barely bubbling) and cook like this for 45 minutes.
- Get a large bowl for the broth and set a strainer over it. Line the strainer with a plain paper towel or cheesecloth. Turn off the heat on the broth and ladle it through the strainer and into the bowl. Don't bother trying to get the last little bit of broth out of the pot, as it will be full of debris. Discard the contents of the pot and reserve the broth.
- To make the chowder, melt the butter in a Dutch over or other soup pot set over medium heat. Add the bacon and fry, stirring and turning often, until crispy, about 6 to 8 minutes. Add the onion and celery and saute until soft, about another 4 to 5 minutes. Add the potatoes and the salmon broth and bring to a simmer. Add salt to taste. Cook until the potatoes are tender, about 15 to 20 minutes.
SALMON CHOWDER RECIPE | MYRECIPES
From myrecipes.com
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.
SALMON CHOWDER RECIPES - GLOBAL SEAFOODS NORTH AMERICA
From globalseafoods.com
Estimated Reading Time 9 mins
CREAMY SHRIMP AND SCALLOP SEAFOOD CHOWDER RECIPE
From thespruceeats.com
4.3/5 (80)Calories 457 per serving
FRESH SALMON CHOWDER RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (47)Total Time 45 minsCuisine Southern, AmericanCalories 416 per serving
SALMON CHOWDER RECIPE (GLUTEN FREE, DAIRY FREE, ALLERGY ...
From raise.theallergychef.com
Estimated Reading Time 1 min
SMOKED SALMON CREAMY PASTA | SWEET PILLAR FOOD
From sweetpillarfood.com
Servings 4Estimated Reading Time 2 mins
SALMON CHOWDER - THE MODERN PROPER
From themodernproper.com
Ratings 14Total Time 50 minsServings 6Calories 669 per serving
SMOKED SALMON CHOWDER - KOSHER FOOD RECIPES COOKBOOK ...
From koshereye.com
Estimated Reading Time 30 secs
SALMON AND POTATO CHOWDER RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Starter/Entree
WORLD BEST SEA FOOD RECIPES: SALMON, MUSHROOM, AND PEA CHOWDER
From fishofsea.blogspot.com
SALMON, MUSHROOM, AND PEA CHOWDER RECIPE - FOOD NEWS
From foodnewsnews.com
CRISPY SKIN SALMON WITH WILD MUSHROOMS AND ENGLISH PEA ...
From foodnetwork.ca
SALMON MUSHROOM AND PEA CHOWDER RECIPES
SALMON, MUSHROOM, AND PEA CHOWDER RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SALMON, MUSHROOM, SPINACH AND PEA RISOTTO- STOMACH FREE LIFE
From stomachfreelife.com
PORTOBELLO MUSHROOM SALMON CHOWDER RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
SALMON CHOWDER - RECIPES | COOKS.COM
From cooks.com
SICILIAN-STYLE SALMON WITH GARLIC MUSHROOMS RECIPE - BBC FOOD
From bbc.co.uk
CHOWDER OF SALMON GREEN PEAS RECIPES
SMOKED SALMON SPLIT PEA CHOWDER - CHI ST. VINCENT
From chistvincent.com
MUSHROOM, BROCCOLI, CORN CHOWDER - RECIPE | COOKS.COM
From cooks.com
SMOKED SALMON AND MUSHROOM RECIPES (21) - SUPERCOOK
From supercook.com
SALMON AND PEA CHOWDER - RECIPE GOLDMINE
From recipegoldmine.com
CANNED SALMON AND MUSHROOM RECIPES - COOKEATSHARE
From cookeatshare.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love