Finnish Salmon Potato Chowder Recipes

SALMON CHOWDER

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.

BACON AND POTATO CHOWDER

Steps:

• Fry bacon until crisp, and chop. Drain and use paper towel to soak up excess fat.
• In a large pot, sautee onion and garlic with 2 tbsp bacon drippings.
• Add potatoes, water, bouillon cubes to pot.
• Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.
• Mix flour with a small amount of evaporated milk, making a paste.
• Gradually stir in remaining milk.
• Add to potato mixture.
• Cook over medium heat until mixture comes to a boil and thickens.
• Stir often to ensure the soup doesn't burn on the bottom of the pot.

FINNISH SALMON PASTIES LOHIPASTEIJAT

Steps:

• FOR THE PASTIES: Mix the flour with the baking powder in a bowl. Blend in the butter, using an electric mixer or a fork, until the mixture resembles coarse crumbs.
• Mix together the egg, lemon juice, and ice water. Sprinkle mixture over the dry ingredients and mix quickly to make a dough. Press into a ball and chill 30 minutes.
• Roll dough out to make a rectangle about 20 inches square. Fold into thirds. Roll again as thin as possible and fold into thirds in the opposite direction from the first folding. Chill again for 30 to 60 minutes.
• TO PREPARE FILLING, in a small bowl, with a fork, stir the rice with the salmon and eggs. Blend in the cream, dill, and salt and white pepper to taste.
• Preheat oven to 400°F
• Roll out the pastry to 1/8 to 1/4 inch thickness.
• With a round cutter, cut out 3 to 4-inch circles. Put a teaspoonfull of filling in the center of each circle. Moisten the edges and fold into half circles, sealing the edges.
• Place on a parchment covered or an ungreased cookie sheet. Bake for 10 to 15 minutes or until golden. Serve warm.
• These may be made ahead and frozen unbaked. To bake after freezing, place on cookie sheet directly from freezer and bake. Baking time may be 2 minutes longer when frozen.
• The Great Scandinavian Baking Book -- Beatrice Ojakangas.

KIELBASA POTATO CHOWDER

Steps:

• In a large nonstick skillet, brown kielbasa and bacon; drain, reserving 1 teaspoon drippings.
• Add onion and garlic; cook over medium heat for 2 - 3 minutes or until onion is tender.
• In a large saucepan, bring broth and water to a boil.
• Add the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are tender.
• Add the meat mixture and kale; cook over medium heat for 2 minutes or until kale is wilted.
• Reduce heat. Add the cream; cook 1 minute longer or until heated through.