SIMPLE SALMON CHOWDER
A simple Salmon Chowder recipe using fresh salmon and fennel bulb, that can be made in about 30 minutes on the stovetop. Low carb, Keto and dairy-free adaptable!
Provided by Sylvia Fountaine
Categories fish
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil over medium heat, and saute onion, fennel and celery until fragrant, 5-6 minutes. Add garlic, fennel seeds, thyme and saute two more minutes, stirring. Add the smoked paprika.
- Add vermouth, and cook it off, about 1-2 minutes. Add stock, salt, thyme and bay, and bring to a simmer over high heat. Add potatoes and stir. Bring to a simmer, cover and simmer over med-low heat until tender, about 8-10 minutes (check at 7 mins, be careful to not overcook). While this is cooking prep the salmon.
- Cut salmon into 2-inch pieces, removing any of the brown fat ( see notes) and bones. Sprinkle lightly with salt.
- Once the potatoes are just fork-tender, add the milk and bring to a low simmer (do not boil) and add the salmon, gently poaching it in the soup for just about 2 minutes. Turn heat off. Fish will continue to cook. If you continue to simmer the soup any longer it may cause a slight curdling. ( Don't worry, it's still edible, but not as pretty.) Flake the fish apart, into bite-sized pieces, with a fork.
- Taste, adjust seasonings to your liking and serve immediately.
- Garnish with fennel fronds, lemon wedges, fresh dill or tarragon.
- Soup will keep 3 days in the fridge.
Nutrition Facts : ServingSize 1 ½ cup - using whole milk & olive oil, Calories 285 calories, Sugar 8.1 g, Sodium 700 mg, Fat 12.1 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 20.7 g, Fiber 3.5 g, Protein 24.1 g, Cholesterol 47.9 mg
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
SALMON CHOWDER
This is cold-weather dining at its best. Generous pieces of fresh fish floating in a creamy broth with root vegetables make for a hearty and satisfying dinner.This recipe is from Lucinda Scala Quinn, and it appears on the Martha Stewart Living digital magazine for iPad.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Serves 6
Number Of Ingredients 10
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.
SALMON CHOWDER
"After my husband and I caught four large salmon, my mother-in-law combined several recipes to create this delicious chowder. She served it with a salad and hot fresh bread," says Cindy St. Martin of Portland, Oregon. "Now I make it regularly, too, especially for guests, who always ask for the recipe."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 14 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 199 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 638mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
CREAMY SALMON CHOWDER
A comforting stew to extend or use up leftover salmon. Very flexible to what you have on hand.
Provided by The Angerers
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 54m
Yield 6
Number Of Ingredients 13
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until softened, 4 to 6 minutes.
- Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Remove from heat; stir in flour until a smooth paste forms. Return to heat and pour in milk slowly, stirring constantly.
- Stir potatoes, carrots, corn, salmon, green beans, peas, salt, dill, and black pepper into the pot. Cook and stir until chowder thickens, about 5 minutes. Reduce heat to low; cover and simmer until green beans are tender, about 5 minutes.
Nutrition Facts : Calories 422.7 calories, Carbohydrate 62.9 g, Cholesterol 41.8 mg, Fat 11.7 g, Fiber 6.3 g, Protein 18.8 g, SaturatedFat 6.1 g, Sodium 927.6 mg, Sugar 15.7 g
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.
LEFTOVER GRILLED SALMON CHOWDER
So simple and delicious! My hubby and I love it! It's delicious and a great way to use up leftover salmon! To make this even easier, plan ahead and grill extra potatoes in foil while grilling the salmon. Then just toss the cooked potatoes in the same time as the salmon.
Provided by gogreen3
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Heat olive oil in a large saucepan over medium-high heat; saute onion and celery in hot oil until tender, 5 to 7 minutes. Add flour, salt, and pepper to onion mixture and stir until well-combined.
- Slowly whisk milk into onion mixture; bring to a boil, stirring constantly. Reduce heat to medium and simmer until thickened, about 10 minutes. Add potatoes, flaked salmon, peas, corn, and dill; cook until heated through, about 10 minutes. Stir Swiss cheese and Cheddar cheese into chowder until cheese is melted and heated through, about 5 minutes. Ladle chowder into bowls and garnish with green onion.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 46.5 g, Cholesterol 36.8 mg, Fat 13.1 g, Fiber 5.2 g, Protein 22.8 g, SaturatedFat 4.2 g, Sodium 416.7 mg, Sugar 13.1 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
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 :
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
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 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.
SALMON CHOWDER
This is a recipe I got from my Mother-in-Law. I was at first put off by the fennel, I don't particularly like the taste of anise, but it adds such a pleasant, unique flavor that I'd have really done myself a disservice had I not expanded my palate's horizons. This is now one of my all time favorite soups.
Provided by Heirloom
Categories Chowders
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a soup pot. Add the fennel, onion and leek and cook until softened, about 6 minutes.
- Stir in the flour. Reduce the heat and cook for about 3 minutes.
- Add the stock and potatoes. Season to taste with salt and pepper.
- Bring to a boil, reduce heat and cover simmering gently for about 20 minutes or until potatoes are tender
- Add cubed salmon fillet and simmer gently for 3-5 minutes until salmon is just cooked.
- Stir the milk, cream and chopped dill into the contents in the pan.
- Cook until just warmed through, stirring occasionally, but do not allow to boil.
- Adjust seasoning to taste and ladle into warmed soup bowls to serve.
- Cook's Note: I usually purchase one of those plastic clamshell containers of dill in the grocery store and use the entire thing.
- Also, this soup is fantastic the next day too if you don't eat it all the day you prepare -- though I can't imagine too many leftovers!
Nutrition Facts : Calories 661, Fat 31.8, SaturatedFat 15.7, Cholesterol 136.3, Sodium 818, Carbohydrate 52.9, Fiber 5.2, Sugar 9.6, Protein 40.9
SALMON CHOWDER ON A BUDGET
An economic chowder.
Provided by deondra
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 28.3 g, Cholesterol 65 mg, Fat 13.2 g, Fiber 2.8 g, Protein 20.8 g, SaturatedFat 4.4 g, Sodium 836.8 mg, Sugar 11 g
SALMON CHOWDER
A hearty one-dish meal with a salad and some nice bread. Combo of several recipes i have tried. Came about while looking for a way to use up leftover baked salmon from one of those HUGE filets from Sam's Club.
Provided by Margaret3
Categories Chowders
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
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**.
Nutrition Facts : Calories 107, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.8, Sodium 424.8, Carbohydrate 23, Fiber 2.5, Sugar 3.3, Protein 4.3
CHUNKY SALMON CHOWDER
Simple salmon and corn chowder that will stick to your ribs. Serve in a bread bowl or with biscuits.
Provided by KelBel
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large saucepan over medium heat until hot. Stir in onions, stirring constantly for 2-3 minutes until tender.
- Stir in water, corn, potatoes, salt and milk, mix well. Bring to a boil.
- Simmer at reduced heat for 10 minutes. Add salmon and lemon-pepper seasoning, cook another 10 minutes.
- Stir in dill and serve.
Nutrition Facts : Calories 474.5, Fat 13.6, SaturatedFat 6.4, Cholesterol 87.5, Sodium 789, Carbohydrate 58.7, Fiber 5.2, Sugar 5.9, Protein 32.4
SALMON CHOWDER FOR 2
This rich and hearty light chowder from Vicki Thompson of Bristol, New Brunswick delivers plenty of flavor and is sure to warm you up when there's a chill in the air.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan over medium heat, cook and stir the onion, garlic, basil and thyme in butter until onion is tender. Stir in the milk, broth, corn, carrot and potato. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are tender. , Combine flour and water until smooth; stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the salmon, zucchini, salt and pepper. Simmer, uncovered, for 3-5 minutes or until fish flakes easily with a fork. Sprinkle with cheese before serving.
Nutrition Facts : Calories 329 calories, Fat 16g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 1039mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.
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