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.
NO WORK SALMON CHOWDER
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all of the ingredients and simmer, about 20 minutes, covered until rice is tender. Season to taste with salt and Tabasco sauce.
SALMON CHOWDER WITH DILL
Provided by Food Network Kitchen
Time 4h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put the clam juice in a medium microwave-safe bowl and microwave until very hot, about 5 minutes.
- Meanwhile, scatter the potatoes, carrots, celery, onion and garlic in a 6-quart slow cooker. Tie the dill, parsley, thyme, bay leaves and lemon zest together with twine and add to the slow cooker. Pour in the hot clam juice; cover and cook on high, 3 1/2 hours.
- Season the salmon with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stir the heavy cream into the vegetables in the slow cooker, then partially submerge the salmon in the liquid. Cover and cook 30 more minutes.
- Discard the herb bundle; season the chowder with salt and pepper. Serve topped with chives and dill.
SALMON CHOWDER
This is cold-weather dining at its best. Generous pieces of fresh fish floating in a creamy broth with root vegetables make for a hearty and satisfying dinner.This recipe is from Lucinda Scala Quinn, and it appears on the Martha Stewart Living digital magazine for iPad.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat butter in a medium stockpot over medium-low heat. Cook leek and red onion until soft, 6 to 8 minutes. Season with 1 teaspoon salt. Stir in potatoes and carrots. Add stock and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, 6 to 8 minutes.
- Add salmon and simmer until opaque, about 3 minutes. Stir in cream to heat through. Stir in dill, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Chowder can be refrigerated for up to 2 days. Reheat before serving.
SALMON CHOWDER
Make and share this Salmon Chowder recipe from Food.com.
Provided by Gigi6287
Categories Chowders
Time 45m
Yield 8 serving(s)
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 on low heat until heated through and cheese melts.
Nutrition Facts : Calories 259.7, Fat 10.7, SaturatedFat 5.3, Cholesterol 49.9, Sodium 773.5, Carbohydrate 24.3, Fiber 2.4, Sugar 3.7, Protein 17.9
PANTRY SHELF SALMON CHOWDER
The salmon chowder could not be simpler to make,,if you can open a can you can make it in a few minutes and it is tasty.
Provided by Marian Arbour
Categories Chowders
Time 30m
Number Of Ingredients 7
Steps:
- 1. In saucepan saute the onion in the butter until tender stir in remaining ingredients and heat through..
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