Crock Pot Salmon Chowder Recipe Recipes Recipe For Deviled

SALMON CHOWDER WITH DILL

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.

SLOW COOKER SALMON LOAF

Steps:

• Cut three 20x3-in. strips of heavy duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker coated with cooking spray., In a large bowl, combine the first five ingredients. Add salmon and mix well. Gently shape mixture into a round loaf. Place in the center of the strips., Cover and cook on low for 4-6 hours or until a thermometer reads 160°. Using foil strips as handles, remove the loaf to a platter.

SLOW-COOKER FISH CHOWDER

Steps:

• Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes; drain excess grease. Cook and stir onion and garlic into bacon until onion is translucent, about 5 minutes. Transfer mixture to a slow cooker.
• Pour chicken stock into slow cooker. Mix corn, potatoes, celery, and carrots into the stock. Season with black pepper and red pepper flakes. Set the cooker to High, cover, and cook for 3 hours.
• Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.

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.

SLOW COOKER SALMON CHOWDER

Steps:

• In slow cooker, combine onion, celery, carrots, chicken broth, and rice.
• Cook for about 4-5 hours on LOW.
• When the vegetables are soft to your preference, turn the slow cooker to high, add the cream cheese, and stir until melted.
• Add the salmon, spices, and ¼ cup water. Stir. Cook about 10-20 more minutes on high, stirring occasionally.

SALMON AND DILL CHOWDER WITH PASTRY CRUST

Steps:

• Preheat the oven to 425 degrees F.
• Choose 4 bowls or shallow small casseroles to serve in and use one of them as a template to cut out 4 pastry pieces the size and shape of your serving dishes. Use a sharp paring knife to work around your dish. Arrange the pastry on a nonstick baking sheet or on a parchment paper-lined baking sheet. Beat the egg with a splash of water and brush the dough with egg wash. Bake for 10 to 12 minutes, or until deeply golden and puffed.
• Meanwhile, season the fish with a little salt and pepper. Place the salmon in a small skillet with the wine, just enough to come up to the top of the fillets. Add the bay leaf and lemon slices. Bring the fish to gentle boil, lower the heat, and then simmer for about 8 to 10 minutes, or until opaque.
• While the fish poaches, in a medium Dutch oven over medium-high heat, heat the extra-virgin olive oil. Add the onion, celery, and potatoes. Season with salt, pepper, and crab boil seasoning. Cover and sweat the vegetables for 8 minutes, stirring occasionally.
• Turn off the heat under the salmon. Remove the salmon to a dish and flake it up. Strain the broth and reserve about 1 to 1 1/2 cups.
• Add the chicken stock, reserved fish stock, and cream to the vegetables. While it comes to a boil, make a roux in small skillet. Melt the butter, and then whisk in the flour. Add the stock and whisk for 1 minute. Stir in the Dijon. Add the roux to the soup and cook for about 3 to 4 minutes to thicken the chowder to the consistency of loose gravy.
• Add in the peas, flaked salmon, and dill and heat through. Serve in individual dishes topped with pastry tops.

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.

CROCK POT SALMON AND CHICKEN CHOWDER

Steps:

• Add the water, chopped onion, and frozen chicken thigh to the crock pot and turn on high; cook for 3 hours.
• Remove about 3/4 of the cooked onion and the chicken thigh from the liquid.
• Cut the cooked chicken into small cubes; set aside.
• Put the cooked onion you removed from the crock pot in the food processor along with the mayonnaise and whir until smooth.
• Add the pureed onion mixture, the chicken pieces, and remaining ingredients to the liquid in the crock pot and cook on high for an additional 2 hours or until rice is to desired texture.