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
Number Of Ingredients 14
- 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
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
Yield 6 serving(s)
Number Of Ingredients 11
- 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.
- 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
- 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
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
Yield 6 servings
Number Of Ingredients 13
- 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
Nutrition Facts : Calories 720 calories, Carbohydrate 37 grams, Fat 53 grams, Fiber 3 grams, Protein 32 grams, Sugar 9 grams
Provided by Food Network
Yield 6 servings
Number Of Ingredients 22
- 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
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
Yield 2-3 serving(s)
Number Of Ingredients 10
- 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
- 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
- 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.
- 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
More about "chowderofsalmongreenpeas recipes"
CORN, SWEET POTATO AND SALMON CHOWDER | CANADIAN GOODNESS
CARNATION® | GOLDEN SALMON CHOWDER
SALMON CHOWDER | RICARDO
CORN CHOWDER RECIPES | TASTE OF HOME
ROASTED RED PEPPER AND CORN CHOWDER - CHATELAINE
PACIFIC SALMON CHOWDER | BETTER HOMES & GARDENS
5/5 (2)Total Time 50 minsServings 9Calories 286 per serving
HOW TO MAKE EASY, CREAMY ONE-POT SALMON CHOWDER - YOUTUBE
WORLD BEST FISH COOKING RECIPES : CHOWDER OF SALMON ...
CLASSIC PEI SEAFOOD CHOWDER WITH A TWIST | BACON IS MAGIC
MAKE A CHOWDER (SALMON HEAD AND MUSSEL CHOWDER) | BUNNY ...
SIDE DISHES USING FROZEN BROCCOLI RECIPES
CHOWDER OF SALMON GREEN PEAS RECIPE - WEBETUTORIAL
SALMON CHOWDER | CANADIAN LIVING
SALMON CORN CHOWDER RECIPE - THE SPRUCE EATS
CORN CHOWDER RECIPES | ALLRECIPES
SALMON CHOWDER SOUP - YOUTUBE
You'll also love
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.