SALMON AND CORN CHOWDER
Provided by Mary Karlin
Categories Soup/Stew Milk/Cream Dairy Fish Potato Vegetable Super Bowl Backyard BBQ Dinner Lunch Seafood Salmon Corn Root Vegetable Tailgating Family Reunion Grill/Barbecue Party Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 as a main course
Number Of Ingredients 12
Steps:
- Prepare a campfire or wood-fired grill for cooking with indirect heat.
- Heat the olive oil in a large, heavy saucepan or Dutch oven over medium heat and sauté the celery for 3 minutes. Add the potatoes, salt, and pepper and cook, stirring occasionally, for 5 minutes. Stir in the green onions and corn and add 2 cups of the stock. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are almost tender, about 15 minutes.
- Add the cream and simmer, uncovered, until the potatoes are tender, 5 to 7 minutes. Stir in the salmon and lemon zest and simmer gently until the salmon is just cooked through, 3 to 4 minutes. Add more stock as needed and lemon juice to taste. Taste and adjust the seasoning.
- Serve in bowls, topped with the dill.
SMOKED SALMON AND CORN CHOWDER
Make and share this Smoked Salmon and Corn Chowder recipe from Food.com.
Provided by dicentra
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat the butter over medium-high heat. Add the onion and celery and cook, stirring often, until softened but not brown, 6 to 7 minutes.
- Stir in the flour until incorporated, about 30 seconds. Add the chicken broth and cook for 1 minute. Stir in the milk and bring to a boil.
- Lower the heat, cover the pot and simmer until slightly thickened, about 5 minutes.
- Add the fettuccine alfredo, corn and chopped dill and simmer until warmed through, about 3 minutes.
- Add the salmon and cook until opaque, about 2 minutes. Season with salt.
- Divide the soup among 4 bowls and top with more dill.
Nutrition Facts : Calories 334, Fat 14.2, SaturatedFat 7.6, Cholesterol 56.4, Sodium 364.1, Carbohydrate 36.8, Fiber 2, Sugar 10.9, Protein 16.2
SMOKED SALMON CHOWDER
A great way to use one of those salmon gift packs you got for Christmas. Uses no heavy cream and little butter, making it pretty healthy, as the only real oil is super healthy fish oil. The Wondra flour is not essential, but i like to use--makes for a smooth soup fast. Freezes well.
Provided by Margaret3
Categories Chowders
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- drain salmon of all oil, remove skin and scrape off any dark parts on the underside.
- break into chunks and set aside.
- saute the onion, celery and gr pepper in butter til soft.
- add Wondra or regular flour.
- add 2 cans broth and stir thoroughly.
- bring to boil, add potatoes and carrots.
- drop to low heat and cook 8-9 minutes.
- add seasonings, salmon, canned corn, and sour cream or yogurt.
- heat thoroughly, then set aside while the flavors marry for a few minutes.
- You may need to add some water before serving, as it can get thick.
- Serve with crusty dark bread and a salad.
Nutrition Facts : Calories 338.5, Fat 14.3, SaturatedFat 7.1, Cholesterol 62.6, Sodium 939.3, Carbohydrate 34.9, Fiber 4.6, Sugar 7.5, Protein 20.6
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
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.
SMOKED SALMON CHOWDER
This chowder absolutely pops with flavor! It's balanced, yet intense.
Provided by Jordan Riggs
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h20m
Yield 6
Number Of Ingredients 19
Steps:
- Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
- Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.
- Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.
- When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.
Nutrition Facts : Calories 1144.3 calories, Carbohydrate 93.1 g, Cholesterol 155.4 mg, Fat 63.3 g, Fiber 9.5 g, Protein 48.4 g, SaturatedFat 30.6 g, Sodium 2405 mg, Sugar 18.9 g
SMOKED SAUSAGE AND POTATO CORN CHOWDER
The most decadent, smoky, creamy soup. Not exactly health food, but a wonderful, once in a while indulgence. I use Better Than Bullion paste (chicken flavor) in this recipe.
Provided by blueguitargirl1985
Categories Chowders
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- In a large stockpot, Brown sausage in butter, to render fat. Remove sausage from pan and set aside, reserving fat.
- Add onions to pot, and saute until they begin to soften.
- Add carrots and celery, and saute for 5 minutes, or until tender.
- Sprinkle flour over vegetables, and cook for 1 to 2 minutes, to cook off "floury" taste.
- Add chicken stock, stirring to de-glaze pot, and to combine roux with stock, simmer for 5 minutes to thicken stock.
- Add garlic, pepper, and potatoes, simmer for 20 minutes, or until potatoes are tender. (don't overcook, as potatoes will dissolve!).
- Add sausage back to soup.
- Add Corn, half and half, and cheeses.
- Simmer until hot, and all cheeses are melted, and combined.
- Taste for seasoning, if in seems bland, add Better Than Bullion, 1 tbsp at a time, if it still seems to need it, add salt to taste.
- Garnish with green onions, and serve with crusty bread.
SMOKED SALMON AND SWEET CORN CHOWDER
Steps:
- Over medium heat, add olive oil and margarine to a deep saucepan. Add chopped vegetables to pot: potatoes, celery, onion and pepper. If you don't want to peel the potato, you don't have to. Then throw in the bay leaf; season vegetables with salt, pepper, parsley, thyme, and rosemary. Cook veg five minutes, then sprinkle in flour. If dry, add a little of the milk or broth. Cook two minutes, stirring constantly. Then Stir in the rest of the broth and milk and combine. Bring soup up to a simmer, until potatoes are almost cooked. Add corn and salmon and simmer soup, about five minutes. Adjust the soup seasonings to taste and remove the bay leaf. Ladle soup into bowls and you can top with soup crackers and sliced scallions.
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