Yankee Salmon 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.

YANKEE CHOWDER

Steps:

• Melt butter in a 4 quart dutch oven; saute vegetables until tender.
• Stir in flour and seasonings until smooth; remove from heat.
• Stir in tomato puree then gradually stir in milk and broth.
• Bring to a boil stirring constantly. Boil for 1 minute.
• Reduce heat to low; stir in cheese until melted. DO NOT BOIL.
• Stir in shrimp and heat to serving temperature.
• Just before serving, stir in wine.

NORTHWEST SALMON CHOWDER

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.

YANKEE SALMON CHOWDER

Steps:

• In a medium pot, cook the bacon over medium heat until the fat renders. Transfer the bacon to a paper towel to drain, reserving 2 tablespoons fat in the pot. Add the potatoes and onion and cook over medium-high heat, stirring often, for 3 minutes. Stir in the creamed corn, milk and 1 cup water and bring to a simmer. Add the salmon, lower the heat and simmer until the potatoes are tender and the salmon is cooked through, about 15 minutes.
• Using a fork, break up the salmon into small chunks. Stir in the cooked bacon and season with salt and pepper.