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.
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
CREAMY SALMON CHOWDER
Make and share this Creamy Salmon Chowder recipe from Food.com.
Provided by Geema
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium heat.
- Add onion, celery and red pepper; cook for about 5 minutes, mixing occasionally.
- Add the potatoes, zucchini, chicken broth, 2/3 cup water, dill, salt and pepper; stir to combine.
- Cover and bring mixture to a boil; reduce heat and simmer until the vegetables are tender, about 20 minutes.
- Meanwhile, empty salmon onto a plate and mash with fork to break up fish and bones.
- In a medium bowl, whisk cornstarch in milk to dissolve.
- Add salmon and milk mixture to saucepan and stir to combine.
- Bring to simmer; lower heat and bubble gently, stirring occasionally, until slightly thickened, about 10 minutes.
- Serve chowder garnished with scallions and dill.
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
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
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
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