Emilys Springtime Salmon Chowder Recipes

Steps:

• In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once., In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately.

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.

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.

Steps:

• Heat butter in a large pot (with lid) set over medium heat.
• When hot, add in the cubed potatoes; cook/stir often, for 5 minutes.
• Add in onion; cook/stir constantly, for 2 minutes.
• Stir in garlic; decrease heat to low, and cover pot; cook for 2 minutes.
• Mash the potatoes in the pot with the back of a fork.
• Add in chicken stock; increase heat to medium.
• Stir well to scrape up the brown bits on the bottom of the pan.
• Bring mixture to a simmer and add the green onions and sliced asparagus (reserving tips).
• Cover, decrease heat, and simmer until the asparagus stalks are just tender, about 3 minutes.
• Stir in the half-and-half, reserved asparagus tips, salmon, and snow peas (if using); turn off heat and cover.
• The salmon will be opaque and cooked through in 3-4 minutes.
• Taste chowder and season with salt and several grinds of pepper, as needed.
• To serve, ladle into 4 bowls and garnish each with a sprinkle of chopped mint, chives, and dill; serve immediately.

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.