SALMON CHOWDER
Make this easy salmon chowder with canned salmon and canned cannellini beans.
Provided by Annie
Categories Main Dish
Time 45m
Number Of Ingredients 10
Steps:
- In a large saucepan heat the olive oil on medium heat for 2 minutes. Add the onion, celery and carrots. Cook, stirring for 5 minutes.
- Add the garlic, drained beans, water, stock and salt. Stir to combine. Mix well and bring to boil. Reduce heat and simmer on low for 30 minutes.
- Take about 2 cups of the soup out and set it aside. Blend the remaining soup, either with an immersion blender or by putting in a blender.
- Pour the reserved soup and the blended soup back into the saucepan. Add the canned salmon. Cook for about 2 minutes to heat through.
- Garnish with pepper, croutons or parsley.
Nutrition Facts : Calories 210 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 7 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1334 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CANNED SALMON SOUP
This canned salmon soup is amazing! So easy to make and delicious, and all you need is pantry items! If you have a can of salmon, onion, potato and carrot, you can make this soup! This is a perfect pantry recipe! This canned salmon soup is so filling, it's a complete meal!
Provided by MelanieCooks.com
Time 30m
Number Of Ingredients 7
Steps:
- Peel and chop the onion. Peel the carrot and shred it using a box grater or food processor.
- Heat the oil in a large non-stick frying pan over medium-high heat. Add chopped onion and shredded carrot and cook, stirring occasionally, for 5 minutes, or until tender and golden-brown.
- While the carrot and onion are cooking, peel the potatoes and cut into small cubes (about 1/2 inch).
- Put cooked carrot and onion, chopped potatoes, canned salmon and water in a large cooking pot. Bring to a boil, then reduce heat to simmer and cook for 15 minutes.
- Add salt and pepper to taste. Laddle into bowls and serve. Optional toppings that go great with this soup are chopped dill and sour cream.
Nutrition Facts : Calories 277 kcal, Carbohydrate 23 g, Protein 27 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 88 mg, Sodium 446 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SALMON CHOWDER - USING CANNED SALMON
This delicious, hearty and simple salmon chowder with wild sockeye salmon. From a can.
Provided by Colleen Milne
Categories Soup
Time 40m
Number Of Ingredients 14
Steps:
- In a dutch oven or large pot, melt butter over medium heat.
- Add celery, leek, and fennel and cook about 5 minutes or until tender but not browned.
- Add thyme, bay leaves, salt and fennel seeds, and cook, stirring, for another minute.
- Add potatoes, stock, and tomato juice and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Remove from heat and stir in salmon (breaking into chunks) and cream.
- Heat on medium-low until soup is hot but not boiling. Remove bay leaves.
- Serve hot, with parsley for garnish.
Nutrition Facts : ServingSize 1 g, Calories 328 kcal, Carbohydrate 33 g, Protein 14 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 83 mg, Sodium 1289 mg, Fiber 3 g, Sugar 4 g
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
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
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.
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