Lindas Salmon Chowder Recipes

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

Salmon Chowder image

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

Ingredients

3 tablespoons butter
¾ cup chopped onion
½ cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
½ pound Cheddar cheese, shredded

DURTY NELLY'S SEAFOOD CHOWDER

This is one of my favorite recipes to serve on a cold, rainy day in Ireland. It is the most requested recipe that I have. It is flexible and you can use various seafood ingredients depending on availability and preference. Very nice with Irish brown bread.

Provided by Durty Nelly

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 51m

Yield 6

Number Of Ingredients 14

Durty Nelly's Seafood Chowder image

Steps:

Melt butter in a skillet over medium-high heat. Saute onion and celery until tender, 3 to 5 minutes. Add milk, canned soup, potatoes, dill, red pepper flakes, black pepper, caraway seeds, hot pepper sauce, and salt. Bring to a boil. Simmer until potatoes are slightly tender, about 15 minutes. Add salmon and shrimp. Cook until opaque, about 3 minutes.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 21.1 g, Cholesterol 103.6 mg, Fat 12.4 g, Fiber 1.7 g, Protein 22 g, SaturatedFat 5.9 g, Sodium 609 mg, Sugar 10.3 g

Ingredients

2 tablespoons butter
½ cup chopped onion
½ cup chopped celery
4 ½ cups milk
1 (10.75 ounce) can condensed cream of celery soup
1 ½ cups diced potatoes
1 tablespoon dried dill weed
½ teaspoon red pepper flakes
¼ teaspoon ground black pepper
¼ teaspoon caraway seeds
3 dashes hot pepper sauce (such as Tabasco®)
salt to taste
1 (8 ounce) salmon fillet, cut into cubes
8 ounces baby shrimp

LINDA'S SALMON CHOWDER

I love this recipe, especially on those chilly autumn and winter nights. If you enjoy chowders, then this is one you definitely want to try! Mmm Good! I love mine with oyster crackers, and a BIG dill or sour pickle.

Provided by Lindas Busy Kitchen

Categories Chowders

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

Linda's Salmon Chowder image

Steps:

In a lg. pot, put in potatoes, onions, and salmon. Add enough water to cover all. Add salt and pepper, and let come to a boil.
Boil about 15 minutes. Drain out water, until liquid is just covering potatoes.
Add corn, and juice of corn, milk, evaporated milk, and reserved juice from canned salmon. Stir.
Add a stick of margarine, and stir as it melts, to blend. Heat for 20 minutes on medium heat.
Add salt and pepper, to taste.
If you want to thicken the chowder, do so now, by adding about 1/2 cup flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
Makes a big pot.

Nutrition Facts : Calories 1082.5, Fat 36.3, SaturatedFat 12.4, Cholesterol 127.8, Sodium 897.7, Carbohydrate 136.9, Fiber 13.2, Sugar 27.6, Protein 57.6

Ingredients

2 lbs fresh skinless salmon fillets, skin removed and cut into 1-inch cubes or 2 (15 ounce) cans salmon, flaked and skin and bones removed, reserving any juice from canned salmon
8 large potatoes, peeled and cubed into 1-inch squares
2 large onions, cut in half, then thinly sliced
2 (14 3/4 ounce) cans cream-style corn (or 1 14 3/4 ounce can cream style corn AND 1 14. 75 oz. can whole kernel corn)
2 quarts whole milk, is best
1 (12 ounce) can evaporated milk
1/2 cup margarine
salt and pepper, to taste

LINDA'S NEW ENGLAND CLAM CHOWDER

This is delicious on a cold winter or fall day! If thickened, this is great in a bread bowl. I love mine with oyster crackers on top, and a BIG dill or sour pickle on the side! You can add 2 cans cream style corn too, as I did in the pictures I posted for another delicious chowder variation! If you cook ahead and give chowder a chance to sit in the fridge, the flavors will meld and it is even more AWESOME the 2nd day! I often use Fat Free Half And Half in place of the whole milk, and its great too. NOTE: This chowder makes lots of delicious thin milky, buttery broth, which is traditional in New England style chowders. If you make changes to the amounts of milk, butter, etc. it will not taste as rich and delicious, and changes the recipe.

Provided by Lindas Busy Kitchen

Categories Chowders

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 9

Linda's New England Clam Chowder image

Steps:

In a lg. pot, put in potatoes, and onions. Add enough water to cover all.
Add salt and pepper, and let come to a boil. Boil about 15 minutes.
Drain out water, until it is just covering all.
Add clams with juice and bottled clam juice (if you are using), milk and evaporated milk, Stir.
Add stick of margarine, and stir as it melts to blend. Heat for 20 mins on med. heat.
If you want to thicken the chowder, do so now, by adding about 1/2 cup flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
Add salt and pepper, to taste.
Makes a big pot.

Nutrition Facts : Calories 659.7, Fat 23.6, SaturatedFat 8.7, Cholesterol 62, Sodium 340.6, Carbohydrate 85.6, Fiber 8.6, Sugar 17.3, Protein 28.2

Ingredients

8 large potatoes, peeled, and cubed into 1-inch squares
2 large onions, cut in 1/2, then thinly sliced
2 (10 ounce) cans geisha brand baby clams, with juice
2 quarts whole milk, works best
1 (12 ounce) can evaporated milk
1/2 cup margarine
salt and pepper, to taste
1 (16 ounce) bottle clam juice (optional)
2 (14 3/4 ounce) cans cream-style corn (optional)

CREAMY SALMON CHOWDER

This chowder is creamy, delicious and filling. Great with bread or hot buttered rolls for dunking. I found this recipe in an old cookbook I found at a thrift store. It's yummy and super easy to make!

Provided by Midwest Maven

Categories Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Creamy Salmon Chowder image

Steps:

Drain salmon, reserving liquid.
Remove skin and bones from salmon, and then flake.
Cook onion in margarine until tender, but not brown.
Add soup and then gradually blend in reserved salmon liquid and milk.
Add undrained tomatoes, salmon, parsley and sprinkling of salt and pepper to taste.
Cover and simmer for 10 minutes. Enjoy!

Nutrition Facts : Calories 307.2, Fat 16.6, SaturatedFat 6, Cholesterol 79.1, Sodium 726.2, Carbohydrate 11.8, Fiber 2, Sugar 3.6, Protein 27.6

Ingredients

1 (16 ounce) can pink salmon
1 tablespoon finely chopped onion
2 tablespoons margarine or 2 tablespoons butter
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/4 cup milk
1 (16 ounce) can tomatoes, cut up
1 tablespoon snipped parsley

IZZY'S SALMON CHOWDER

My famous chowder. I spent some time try to figure out the exact measurements of ingredients; but it's a flexible recipe. Be creative! You can cook this ahead of time (even 2-3 days; just be sure you don't nibble @_@); this soup tastes better with time.

Provided by Izzy Knight

Categories Chowders

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 17

Izzy's Salmon Chowder image

Steps:

In large saucepan, saute onions, celery, green pepper and garlic in butter for 5 minutes while stirring.
Stir in potatoes, carrots, broth, water and dill.
Bring to boil.
Reduce heat, cover and simmer for 20 minutes.
Add zucchini and cook for another 5 minutes.
Stir in salmon, milk and corn; season to taste with salt and pepper.
Cook over low heat for 5 to 10 minutes.
Sprinkle with fresh parsley and a tab of butter floating on top (my secret ingredient).

Nutrition Facts : Calories 425.3, Fat 15.8, SaturatedFat 8.3, Cholesterol 62.9, Sodium 739.7, Carbohydrate 53.1, Fiber 5.9, Sugar 8.6, Protein 21.9

Ingredients

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 clove garlic, finely minced
3 cups diced potatoes (diced)
1 cup diced carrot
1 cup chicken broth
1 cup water
1/2 teaspoon dill seed
1 cup diced zucchini
1 can salmon, drained
1 1/2 cups milk
1 can cream-style corn (fresh is even better)
salt & pepper
chopped fresh parsley
2 tablespoons butter

LINDA'S CORN CHOWDER

I love this recipe, especially in the winter when it's cold outside... I always have mine with some oyster crackers floating on top, and a lg. dill or sour pickle on the side! If you love chowders, then this one will "Hit The Spot"! If thickened, this is wonderful in a bread bowl too.

Provided by Lindas Busy Kitchen

Categories Chowders

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

Linda's Corn Chowder image

Steps:

In a lg. pot, put in potatoes, and onions, and 2 teaspoons salt. Add enough water to cover all. Let come to a boil. Boil about 15 minutes.
Drain out water, just leaving enough liquid to cover potatoes.
Add corn and juice of corn, creamed corn, bacon, milk, and evaporated milk. Stir.
Add stick of margarine, and stir as it melts, to blend inches Heat on med. for 20 minutes.
If you want to thicken the chowder, do so now, by adding about 1/2 cups flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
Add salt and pepper, to taste.
Makes a big pot.

Nutrition Facts : Calories 1174, Fat 44.4, SaturatedFat 16.6, Cholesterol 77.4, Sodium 1037.9, Carbohydrate 172.4, Fiber 17.1, Sugar 14.9, Protein 34.8

Ingredients

8 large potatoes, peeled, and cubed into 1-inch squares
2 (14 3/4 ounce) cans corn, with juice
2 (14 3/4 ounce) cans cream-style corn
6 slices bacon, fried, and crumbled
2 large onions, cut in 1/2, then thinly sliced
2 quarts milk
1 (12 ounce) can evaporated milk
1/2 cup margarine
salt and pepper, to taste

SALMON CHOWDER

This recipe uses a homemade spice blend that is great on ANY fish dish. Kept in a ziploc it's ready for next time you want to make this recipe, too. This chowder is very thick and rich!

Provided by Linda Farnsworth @LindaLilacs

Categories Chowders

Number Of Ingredients 26

SALMON CHOWDER image

Steps:

For Spice Blend: Combine and mix well, the oregano, parsley, rosemary, thyme, marjoram, dill, tarragon, and sage. Store in a ziploc bag for future use.
Bake or grill salmon. Flake or tear into one-inch chunks and set aside.
In stockpot over medium-low heat, add olive oil and diced bacon. Cook until bacon is crispy. Add onion, and garlic. Cook until onion is soft, about 10-12 minutes. Add flour and stir for 1 minute.
Add broth , cream, milk, potatoes, Spice Blend, salt, black pepper, white pepper, and nutmeg. Lower heat to low and simmer for 20 minutes or until thickened, stirring frequently. Add salmon and heat through.

Ingredients

1 pound(s) salmon, skinless filet
4 slice(s) bacon, or turkey bacon, diced
1 tablespoon(s) olive oil
1 cup(s) diced onion
1 clove(s) garlic, minced
1 teaspoon(s) sugar or splenda granular
2 1/2 tablespoon(s) flour
One 14 oz - can low sodium chicken broth
1 cup(s) milk
1 cup(s) half & half
2 medium potatos, diced
1 1/2 teaspoon(s) spice blend **(see below)
1/2 teaspoon(s) salt
1/4 teaspoon(s) black pepper
1/8 teaspoon(s) white pepper
1/8 teaspoon(s) freshly grated nutmeg
SPICE BLEND
- do not use all this in the recipe!! it's enough for several batches of chowder!
2 teaspoon(s) oregano
2 teaspoon(s) parsley
2 teaspoon(s) rosemary
2 teaspoon(s) thyme
1 teaspoon(s) marjoram
1 teaspoon(s) dill
1 teaspoon(s) tarragon
1/2 teaspoon(s) sage

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

Categories Dinner Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Northwest Salmon Chowder image

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.

Ingredients

1/2 cup each chopped celery, onion and green pepper
1 garlic clove, minced
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 to 3/4 teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
Optional: crumbled cooked bacon, chives and cracked black pepper

ALASKAN SALMON CHOWDER

From Anchorage, Alaska, Carol Ross says, "In this rich-tasting soup, we use red salmon my husband and son catch."

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 13

Alaskan Salmon Chowder image

Steps:

In a large saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add the potatoes, carrots, seasoned salt if desired, dill and remaining broth. , Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add the corn, milk and salmon; heat through.

Nutrition Facts : Calories 282 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 519mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

Ingredients

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 can (14-1/2 ounces) chicken broth, divided
2 cups diced peeled potatoes
1 cup sliced carrots
1 teaspoon seasoned salt, optional
1/2 teaspoon dill weed
1 small zucchini, thinly sliced
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each) salmon, drained and bones removed

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