SLOW COOKER SALMON CHOWDER
Easy and healthy salmon chowder in the slow cooker. Feel free to kick up the veggies, just be sure to add extra broth or water to compensate.
Provided by yogiclarebear
Categories Chowders
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 244.2, Fat 5.1, SaturatedFat 1.2, Cholesterol 45.9, Sodium 1214, Carbohydrate 19.5, Fiber 2.2, Sugar 6.5, Protein 29
SALMON CHOWDER WITH DILL
Provided by Food Network Kitchen
Time 4h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put the clam juice in a medium microwave-safe bowl and microwave until very hot, about 5 minutes.
- Meanwhile, scatter the potatoes, carrots, celery, onion and garlic in a 6-quart slow cooker. Tie the dill, parsley, thyme, bay leaves and lemon zest together with twine and add to the slow cooker. Pour in the hot clam juice; cover and cook on high, 3 1/2 hours.
- Season the salmon with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stir the heavy cream into the vegetables in the slow cooker, then partially submerge the salmon in the liquid. Cover and cook 30 more minutes.
- Discard the herb bundle; season the chowder with salt and pepper. Serve topped with chives and dill.
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
SLOW-COOKER FISH CHOWDER
A great, hearty fish chowder that's lower in fat. Perfect for a winter's day. This recipe is very versatile. I use low-sodium, homemade stock and I find there's enough salt from the bacon that no more is needed. You can change up the seafood, the vegetables, and the seasonings. I find seafood chowder difficult to reheat (a no-no at work!) so I would make this when I have company coming who can finish it in 1 or 2 days.
Provided by KathrynG
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 4h30m
Yield 9
Number Of Ingredients 14
Steps:
- Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes; drain excess grease. Cook and stir onion and garlic into bacon until onion is translucent, about 5 minutes. Transfer mixture to a slow cooker.
- Pour chicken stock into slow cooker. Mix corn, potatoes, celery, and carrots into the stock. Season with black pepper and red pepper flakes. Set the cooker to High, cover, and cook for 3 hours.
- Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 27.9 g, Cholesterol 56.5 mg, Fat 6 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 2.6 g, Sodium 723.5 mg, Sugar 7.4 g
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.
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.
SLOW COOKER - FISH CHOWDER
The perfect slow cooker fish chowder.
Provided by paulc007
Time 6h
Yield Serves 6
Number Of Ingredients 0
Steps:
- You can cook this fish chowder on high for about 4 hours, or you can cook it on low for about 6 to 8 hours. Whichever you choose, preheat a covered slow cooker to that setting while you are preparing the rest of the ingredients. Use a paper towel to wipe down the sides and the bottom of the cooker with oil to prevent sticking.
- Cut the fish into bite sized pieces, then place them in the slow cooker along with the potatoes, carrots, celery and onion (include any additional seafood you want to use
- Add the parsley, rosemary, salt and white pepper as recommended or to taste. Gently mix them in with the fish.
- Add the hot sauce to taste, along with the diced tomatoes, white wine and clam juice.
- Stir gently again to mix blend them. Cover the cooker and cook on high for 4 about hours or on low for about 8 hours.
- About an hour before your fish chowder is finished cooking, blend together the heavy cream, melted butter and the flour. Make sure it is mixed well. Gently stir it into the chowder and continue to cook for another hour.
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
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.
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
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