Finnish Salmon Potato Chowder Recipes

Steps:

• Melt butter in a Dutch oven over medium heat. Add chopped onion, and sauté for 5 minutes.
• Sprinkle onion mixture with celery salt.
• Stir in flour, and cook for 1 minute, stirring constantly.
• Gradually add clam juice. Bring mixture to a boil, and cook for 1 minute or until thick, stirring constantly.
• Add potato cubes and carrot slices, and stir in milk.
• Bring to a boil; reduce heat, and simmer for 10 minutes.
• Break Salmon into chunks; add salmon, chopped dill, and Worcestershire sauce to pan.
• Bring chowder to a boil; reduce heat, and simmer for 10 minutes or until potato is tender.

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.

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.