CREAMY SALMON CHOWDER
A comforting stew to extend or use up leftover salmon. Very flexible to what you have on hand.
Provided by The Angerers
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 54m
Yield 6
Number Of Ingredients 13
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until softened, 4 to 6 minutes.
- Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Remove from heat; stir in flour until a smooth paste forms. Return to heat and pour in milk slowly, stirring constantly.
- Stir potatoes, carrots, corn, salmon, green beans, peas, salt, dill, and black pepper into the pot. Cook and stir until chowder thickens, about 5 minutes. Reduce heat to low; cover and simmer until green beans are tender, about 5 minutes.
Nutrition Facts : Calories 422.7 calories, Carbohydrate 62.9 g, Cholesterol 41.8 mg, Fat 11.7 g, Fiber 6.3 g, Protein 18.8 g, SaturatedFat 6.1 g, Sodium 927.6 mg, Sugar 15.7 g
HEARTY SALMON CHOWDER
Just a bit different than your usual chowders. Makes for a good supper when we are in the midst of a wintery storm here in Nova Scotia. Warms the heart and feeds the soul.
Provided by Nova Scotia Cook
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Drain& flake salmon, reserving liquid.
- In a large nonstick sauce pan, melt margarine over medium heat.
- Cook onion, celery, green pepper& garlic, stirring often for 5 minutes or until vegetables are tender.
- Add potatoes, carrots, chicken stock, water and pepper.
- Bring to a boil.
- Reduce heat, cover& simmer 20 minutes or until vegetables are tender.
- Add salmon, reserved liquid, evaporated milk and corn.
- May add more pepper to taste.
- Heat through and serve.
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
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.
HEARTY SALMON CHOWDER - AMERICAN
I found this on the net at www.soupsong.com. It came out pretty good. It could use a few tweeks. You'll have to decide. The recipe seems a little too quick, I would at a little more time for the flavors to meld together.
Provided by Mr Jackson
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter in a large saucepan over low heat, stir in the onion, fennel, and garlic, cover, and sweat for 5 minutes.
- Stir in the flour and let cook on low for a minute or two. S.
- tir in the stock and let thicken a bit.
- Add the bay leaf, hot pepper sauce, and potatoes, cover, and let cook until the potatoes are barely tender, about 10 minutes.
- Add the fish, corn, and parsley, partially cover, and let simmer 10 more minutes.
- Remove the bay leaf.
- Stir in the cream, season to taste with salt, pepper, and more hot pepper sauce. B.
- ring just to a boil.
- When ready to serve, ladle into bowls and garnish with the minced fennel fronds.
HEARTY SALMON CHOWDER
I combined several good quality salmon chowder recipes to put the best parts of all of them together. It turned out incredible, so I thought I'd share it here. The best part is that this is SO very easy. I hope your family enjoys it as much as ours does.
Provided by Angelady
Categories Stew
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Put all ingredients, except salmon, in a large dutch oven or stock pot on medium-high until it comes to a slow boil and then reduce heat to medium. (You could also easily put everything in a crock-pot as another option.).
- When potatoes are cooked through, turn heat off and add gently flaked salmon to the pot and stir together. Then, cover the pot with a lid until you're ready to serve!
- -----The secret ingredient that makes this chowder shine is definitely the cream cheese. I've made it without it and it's awesome, but with it, it really takes the prize! Also, just a side note that I do cut larger pieces of the cauliflower and squash into smaller pieces. I also cut the italian green beans in half as well. It's a little more trouble, but it makes it look more appealing to me and more ready to eat even for children.
Nutrition Facts : Calories 395.9, Fat 11.9, SaturatedFat 5.7, Cholesterol 72.1, Sodium 904.6, Carbohydrate 46, Fiber 7, Sugar 6.3, Protein 27.8
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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