Seattle Style Smoked Salmon Chowder Food
ALASKAN SMOKED SALMON CHOWDER
My brother gave me this recipe and I made it for my family and they went nuts! It was out of this world delicious! You can use any seafood you want but it is a must to have smoked salmon. MY daughter who is 14 LOVED it.
Provided by melandmatt
Categories Chowders
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions, celery, green pepper and garlic till tender.
- Combine broth, shredded carrots, potato and cream corn.
- Bring to a low boil and simmer until potatoes are tender.
- Add smoked salmon and additional seafood if you wish.
- Pour in half and half, simmer for about 8 to 10 min and serve.
Nutrition Facts : Calories 236.4, Fat 11.5, SaturatedFat 6, Cholesterol 34.3, Sodium 1007.6, Carbohydrate 20.8, Fiber 2.6, Sugar 4.9, Protein 13.9
SEATTLE SALMON CHOWDER
In the Seattle area, we love our seafood! And what is better on a rainy Seattle day than a hot, comforting bowl of fresh chowder? You will love this rich bowl of flavorful goodness!
Provided by Adopted Parisian
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
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- In a large pot or dutch oven, brown the bacon over medium heat until almost crispy, then drain the bacon grease. Add the butter to the cooked bacon. When the butter is melted, add the onion, celery, carrot, and bell pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for 30 seconds.
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- Add the cubed cream cheese and stir until it melts into the soup. Add the salmon, cream, lemon juice, and hot sauce and allow the chowder to heat just until everything is gently heated through, but don't let the soup come to a boil after adding the cream. Once hot all the way through, taste and adjust the seasoning by adding the salt and pepper, as needed, and adding more hot sauce, if you like. You may not need any salt, depending on the saltiness of your capers and smoked salmon.
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- Dice the potatoes, celery, and onion. If you choose, you may peel the potato first or you can leave the peel on as we chose to. Soak the diced potatoes in lightly salted ice water for 1-4 hours, then drain. This helps remove some of the starch and may also help the potatoes keep their shape during cooking.
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- Heat 2 tablespoons of the butter in a pot or small Dutch oven over medium heat. Sauté the onions, celery, and garlic for about 5 minutes. They should just be beginning to look translucent but not browned.
- Add the remaining 4 tablespoons of butter and when it has melted, reduce the heat to medium low. Gradually sprinkle the flour over the mixture, stirring constantly. Cook the mixture for about 2 minutes.
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