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
SMOKY TOMATO-SALMON CHOWDER
I found this recipe in the February 2009 issue of Better Homes and Gardens. It looks really good - maybe an alternative to chili sometime. I haven't made it yet, but am putting it here until I can. You can use salmon fillets with skin, just bake them skin side down, then leave the skin on the baking pan, using only the meat. Be sure to use gloves when working with the jalapeno as the oils may burn skin and eyes.
Provided by Julie F
Categories Chowders
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Thaw salmon if frozen. Pat dry with paper towels. Sprinkle with chili powder and salt. cover and refrigerate while roasting vegetables.
- Preheat oven to 425. Place sweet peppers, onion and jalapeno, cut side down, on a foil-lined baking sheet. Roast 15 to 20 minutes. Loosely wrap vegetables in foil, let stand 15 minutes.
- Meanwhile, place salmon in a shallow greased baking pan; fold under thin edges. Bake 4 to 6 minutes per 1/2 inch thickness or until salmon flakes easily when tested with a fork. Keep warm.
- With sharp knife loosen and peel off skins from peppers; discard skins. coarsely chop peppers and onion; transfer to a large saucepan. Add broth and undrained tomatoes. Bring to boiling, stirring occasionally. Remove from heat. Season with salt and pepper. Fold in chopped tomato and parsley.
- To serve, ladle chowder into shallow bowls. Break salmon in pieces and divide among bowls. Top with avocado slices and sprinkle with chili powder.
SMOKED SALMON CHOWDER
A delicious twist to the usual chowder. My husband, who usually does not like fish chowders, could not get enough of this. He really liked the subtle blend of flavors. We are fortunate to have an abundance of salmon in Alaska. There are many varieties of smoked salmon. I think a kippered style smoked salmon works best with this recipe. This is one of those meals that tastes even better when reheated the next day.
Provided by Alskann
Categories Chowders
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cut potatoes into 1/2-inch cubes, leaving skin on. Place in bowl and cover with cold water.
- Melt the butter in a large pot over medium heat.
- Dice onion and add to melted butter. Sauté until onion starts to become translucent.
- Drain water from potatoes. Rinse and drain again.
- Add potatoes to onions in pan. Cook 5 minutes, stirring occasionally.
- Coarsely chop enough carrots to make 1 1/2 cups. (I use the baby peeled carrots and chop in a food processor).
- Add carrots and mushrooms to mixture in pot. Continue cooking, stirring occasionally.
- When vegetables are almost tender add flour and stir to mix it in well.
- Let cook 3-5 minutes, stirring often to prevent sticking or burning.
- Gradually add chicken broth. Stir well. Bring to a low simmer.
- Stir in coconut milk (be sure to shake the can well before opening).
- Turn heat to low.
- Stir in smoked salmon.
- Stir in herbs de provence and ground cinnamon.
- Continue cooking over low heat 5-10 minutes, stirring occasionally.
- Add sea salt and fresh ground pepper to taste.
- **IMPORTANT: Do not add salt until after you have tasted it. The saltiness of the salmon you use will influence how much salt you need to add, I did not add any additional salt.
SMOKY SALMON CHOWDER
The hallmark of this soup is a rich smoky flavor absent in other recipes we've tried. My husband likes to grill the salmon on the barbecue with a little liquid smoke and some beer before adding it to the soup. Great served with Recipe #95086
Provided by averybird
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To prepare salmon, place on tinfoil and bake in the oven or on the barbecue until meat "flakes" and is fully cooked. Set aside.
- In a large soup pot, saute the onions and pressed garlic with a pinch of salt until tender.
- Add potatoes, broth, pepper, dill weed, evaporated milk, creamed corn, and liquid smoke to the pot. Turn the heat up to medium until the soup begins to bubble. Reduce heat and simmer for 20-30 minutes, or until the potatoes are tender and the soup has thickened.
- Slowly add the grated cheese and salmon to the soup, stirring until it is evenly combined. Once the flavors have melded together, adjust for seasonings and liquid smoke. Enjoy with warm artisan bread or alone!
Nutrition Facts : Calories 426, Fat 20.4, SaturatedFat 11.1, Cholesterol 90.1, Sodium 579.9, Carbohydrate 32.6, Fiber 2.3, Sugar 4.4, Protein 30.1
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.
MIMI'S SMOKED SALMON CHOWDER
My sister made this recipe when we were camping in a rustic cabin on the Strait of Juan de Fuca running between Vancouver Island and Washington's Olympic peninsula. It's very, very warming and delicious.
Provided by hils
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h40m
Yield 8
Number Of Ingredients 19
Steps:
- In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
- Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
- Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 20.5 g, Cholesterol 25.3 mg, Fat 9.5 g, Fiber 2.2 g, Protein 8.5 g, SaturatedFat 4.5 g, Sodium 561.5 mg, Sugar 1.7 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.
SMOKED HADDOCK CHOWDER
This authentic and easy-to-make soup is a warming treat on a cold evening - serve it with crusty bread
Provided by Thane Prince
Categories Soup, Supper
Time 1h5m
Number Of Ingredients 13
Steps:
- Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
- Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
- Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 363 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 3.42 milligram of sodium
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 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
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
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