Chowderofsalmongreenpeas Recipes

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CODFISH CHOWDER



Codfish Chowder image

A great, easy chowder made with bacon, potatoes, corn and fish. You can replace the milk with half-and-half or cream and the fish with seafood if you want a richer chowder.

Provided by yanktoncook

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h

Yield 6

Number Of Ingredients 14

8 slices bacon, diced
1 large onion, diced
1 red bell pepper, seeded and diced
salt and ground black pepper to taste
2 cloves garlic, chopped
1 ½ tablespoons seafood seasoning (such as Old Bay®)
1 (16 ounce) can chicken broth
3 red potatoes, cut into 1/2-inch cubes
4 ears sweet corn, shucked and kernels cut off
½ cup water, or as needed to cover
2 cups whole milk, or more as needed
2 tablespoons butter
1 pound thick cod fillets, cut into 1-inch pieces
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes.
  • Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 23.1 g, Cholesterol 78.1 mg, Fat 24.9 g, Fiber 3.2 g, Protein 23.8 g, SaturatedFat 9.8 g, Sodium 1206 mg, Sugar 8.1 g

SEAFOOD CHOWDER



Seafood Chowder image

Are you looking for a quick but delicious seafood soup? Can't wait to make that stock and take all that extra time? Well.. this is the soup for you. It's thick and creamy and comforting. I know many of you out there frown upon the use of condensed soups. But try this.. it tastes like a restaurant quality soup without all the fuss. Use whatever seafood you like. Just use at least 1 1/2 pounds of it. You can even use chopped cooked chicken if you don't like seafood. Want a curry flavor? Just add some curry powder while cooking the onions and celery. You can turn this into a creamy curried vegetable soup by omitting the seafood and using more onions and celery with the addition of carrots and whatever other vegetables are your favorites. Leave out the curry powder for a satisfying creamy vegetable soup. Just try it.. you'll like it.

Provided by luvmybge

Categories     Chowders

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup butter
1 stalk celery, minced
1 small onion, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
3 tablespoons flour (I use buttermilk baking mix) or 3 tablespoons baking mix (I use buttermilk baking mix)
3 1/2 cups milk (or more if you like a thinner soup More milk can be added as needed after soup is completed.)
2 (10 1/2 ounce) cans condensed cream of potato soup (undiluted)
1 1/2 lbs clams (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.) or 1 1/2 lbs crab (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.)
chopped fresh parsley (to garnish)

Steps:

  • Melt butter in 3-quart saucepan over low heat.
  • Saute' celery and onion until tender.
  • Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.
  • Add milk and condensed soup and stir until piping hot.
  • Meanwhile clean and chop seafood as you like.
  • I usually halve the shrimp and then cut one half in half and leave the other half whole.
  • If using extra large scallops I usually quarter them.
  • When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.
  • Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.

SHRIMP CHOWDER



Shrimp Chowder image

Creamy and yummy, and very easy to make.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Chowders

Yield 4

Number Of Ingredients 9

½ cup sliced celery
⅓ cup finely diced onion
2 tablespoons margarine
1 (8 ounce) package cream cheese, diced
1 cup milk
1 ½ cups cubed potatoes
½ pound frozen cooked shrimp, thawed and drained
2 tablespoons dry white wine
½ teaspoon salt

Steps:

  • In a large stock pot saute celery and onions in margarine.
  • Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
  • Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.

Nutrition Facts : Calories 399.6 calories, Carbohydrate 16.4 g, Cholesterol 181.3 mg, Fat 27.1 g, Fiber 1.7 g, Protein 21.9 g, SaturatedFat 14 g, Sodium 722.1 mg, Sugar 4.4 g

GRANDMA'S CORN CHOWDER



Grandma's Corn Chowder image

My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!

Provided by CKINCAID1

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 8

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Steps:

  • Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
  • Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
  • Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g

NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY



New England Clam Chowder Recipe by Tasty image

Here's what you need: bacon, onion, celery, carrot, all-purpose flour, black pepper, dried thyme, minced clam, chicken stock, potatoes, heavy cream, bay leaf, oyster cracker

Provided by Jordan Kenna

Categories     Lunch

Yield 6 servings

Number Of Ingredients 13

4 oz bacon, 4 slices, chopped
2 cups onion, diced
1 cup celery, diced
1 cup carrot, diced
⅓ cup all-purpose flour
1 teaspoon black pepper
1 teaspoon dried thyme
4 cans minced clam, with juice
1 ½ cups chicken stock
2 potatoes, peeled and cubed
2 cups heavy cream
1 bay leaf
oyster cracker, for garnish

Steps:

  • Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
  • Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
  • Add onion and sauté until softened and translucent, about 3 to 5 minutes.
  • Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
  • Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
  • Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
  • Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
  • Add in reserved clam meat and cook for an additional 2-4 minutes.
  • Remove from heat and serve with oyster crackers
  • Enjoy!

Nutrition Facts : Calories 720 calories, Carbohydrate 37 grams, Fat 53 grams, Fiber 3 grams, Protein 32 grams, Sugar 9 grams

SALMON CHOWDER



Salmon Chowder image

Provided by Food Network

Time 1h35m

Yield 6 servings

Number Of Ingredients 22

1 tablespoon canola oil
20 prawn shells
1/2 onion, diced
1/4 bunch fresh thyme
2 bay leaves
1 tablespoon black peppercorns
1 lemon, peeled
1 Roma tomato, seeded and diced
1/2 cup white wine
4 1/2 cups water
2 tablespoons canola oil
2 large sweet onions, cut into large dice
1/2 pound bacon, cooked and cut into 1/4-inch cubes
1/2 stalk celery, cut into large dice
4 medium Yukon gold potatoes, cut into large dice
1 teaspoon minced fresh thyme
1 cup heavy cream
2 pounds wild king salmon, cut into 3/4-inch cubes
Salt and freshly ground black pepper
2 tablespoons lemon juice
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh chives

Steps:

  • For the shell stock: In a large saucepan over low heat, add the oil and sweat the prawn shells with the onion, thyme, bay leaves, peppercorns, lemon, and tomato for 2 to 3 minutes. Add the white wine and water and simmer for 45 minutes. Strain and reserve.
  • For the chowder: In a large saucepan over low heat, add the oil and sweat the onions with the bacon and celery for 5 to 6 minutes. Add the potatoes and sweat for another 5 minutes. Add the thyme, shell stock, and cream and bring to a simmer for 15 to 20 minutes. Add the salmon and season with salt, pepper, and lemon juice. For service, garnish with tarragon and chives.

CHOWDER OF SALMON & GREEN PEAS



Chowder of Salmon & Green Peas image

A different take on the usual salmon chowder. Just for looks I suggest using the skinless variety of canned salmon that is available now. Update - As noted in the reviews adding some cooked potato and extra veggies along with the peas is an option that sound good. Watch the added carbohydrate if you need to.

Provided by Shahana

Categories     Chowders

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 (6 1/2 ounce) can canned salmon
1/4 cup celery, diced
4 tablespoons onions, diced
1 1/2 teaspoons dried dill weed
2 tablespoons all-purpose flour
1 teaspoon margarine
2 cups skim milk
2/3 cup frozen green pea
2 teaspoons Worcestershire sauce
10 drops hot pepper sauce (to taste)

Steps:

  • Pour the liquid from the salmon into a 2-quart saucepan; set the salmon aside.
  • To the pan, add the celery, onions and dill weed.
  • Bring to a boil over medium heat. Reduce the heat, cover and cook for 5 minutes.
  • In small pan melt margarine, add flour and cook until light brown.
  • Add 1/4 cup milk slowly, stirring constantly until smooth.
  • Stir into the vegetable mixture; add the remaining milk.
  • Raise the heat to medium and cook the chowder for 5 minutes, or until bubbly and slightly thickened.
  • Add the salmon, peas, Worcestershire sauce and hot pepper sauce.
  • Simmer for 7 - 10 minutes.
  • Serve hot.

Nutrition Facts : Calories 338.9, Fat 5.6, SaturatedFat 1.3, Cholesterol 80.5, Sodium 729.2, Carbohydrate 35.4, Fiber 4.9, Sugar 6.2, Protein 36.9

SLOW COOKER SALMON CHOWDER



Slow Cooker Salmon Chowder image

Yummy salmon chowder made in the slow cooker. Garnish with chopped chives and serve it with some sourdough bread on the side for a scrumptious meal!

Provided by ddmama

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 4h25m

Yield 4

Number Of Ingredients 16

1 tablespoon butter
1 tablespoon coconut oil
1 potato, diced
2 carrots, diced
1 (32 ounce) carton chicken broth
1 (14.75 ounce) can salmon, drained
1 cup milk
1 cup chopped kale
½ cup chopped onion
½ cup corn
½ cup shredded Cheddar cheese
1 teaspoon garlic powder
1 teaspoon dill
½ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Heat butter and coconut oil in a large skillet over medium heat. Add potato and carrots; cook and stir until softened, 10 to 15 minutes.
  • Transfer potato and carrots to a slow cooker. Stir in chicken broth, salmon, milk, kale, onion, corn, Cheddar cheese, garlic powder, dill, cayenne pepper, salt, and pepper.
  • Cook on Low until flavors combine, about 4 hours.

Nutrition Facts : Calories 403.3 calories, Carbohydrate 23.2 g, Cholesterol 101.8 mg, Fat 22.4 g, Fiber 2.9 g, Protein 29.9 g, SaturatedFat 10.9 g, Sodium 2041.5 mg, Sugar 6.8 g

GREEN PEAS



Green Peas image

Categories     Salad     Sauce     Pea     Fall     Spring     Summer     Raw

Number Of Ingredients 0

Steps:

  • HEALTH BENEFITS
  • Like most legumes, peas are a good source of protein, especially for vegetarians, and an excellent source of fiber-a cup of raw green peas packs more than 30 percent of an adult's daily fiber requirements. That same cup of peas is also a surprisingly potent source of vitamin C, offering more than half a day's supply. Peas provide a good dose of vitamin K, folate, and thiamine, too.
  • HOW TO BUY
  • If you aren't growing peas yourself, buy the freshest possible from a farm or farmers' market (in season in the spring and again in late summer or early fall); a pea's composition begins to change quickly after it's picked. Look for plump, bright green pods. If fresh peas aren't an option, choose frozen over canned. When peas are frozen quickly after picking, they maintain a decent amount of nutrients, which they lose during the canning process.
  • HOW TO STORE
  • Refrigerate fresh peas in their pods inside a plastic bag for up to three days after they're picked.
  • PREPARATION TIP
  • To shell fresh peas, remove the stem end of the pod and the stringy fiber along the seam. Pry the pod open with your fingers and push out the peas. Blanch peas in boiling water for 1 to 2 minutes to brighten their color, then toss them into salads, pastas, or risotto and other rice dishes.
  • DID YOU KNOW?
  • The same kind of compound-an isobutyl methoxypyrazine-is responsible for the strong, fresh "green" aroma in both green peas and green peppers.
  • recipes
  • Asparagus with Shiitakes, Shallots, and Peas p.186
  • Asian Chicken Salad with Bok Choy p.198
  • Citrus-Roasted Salmon with Spring Pea Sauce p.212
  • Halibut in Green-Tea Broth with Quinoa p.224

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Top Asked Questions

How do you make corn chowder with salmon?
Cut the salmon into 1-inch pieces. In a large skillet over medium heat, melt 1 tablespoon of the butter. Add half the salmon and sauté just until the outside turns opaque, about 2 minutes. Remove from the skillet with a slotted spoon, melt the remaining tablespoon of butter, and repeat with the other half of the salmon.
What to add to Salmon Chowder for gluten free?
The rest of the salmon chowder is pretty traditional. Onions, leeks and carrots cooked down until tender. A little roux made using all-purpose gluten free flour (a simple swap). A little white wine for added flavor, plenty of vegetable broth, tender potatoes, sweet corn, and of course good hearty wild- caught salmon.
How to make Grandma's corn chowder at home?
Directions 1 Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot. ... 2 Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. ... 3 Warm the half-and-half in a small saucepan until it bubbles. ...
What's the best way to make Shrimp chowder?
Creamy and yummy, and very easy to make. In a large stock pot saute celery and onions in margarine. Add cream cheese and milk; and stir over low heat until cream cheese is completely melted. Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.

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