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
SPRING SALMON CHOWDER
You can't help but fill up on this creamy salmon chowder. Veggies make it a whole meal in a bowl. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once., In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately.
Nutrition Facts : Calories 256 calories, Fat 11g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 558mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein.
EMILY'S SPRINGTIME SALMON CHOWDER
Make and share this Emily's Springtime Salmon Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter in a large pot (with lid) set over medium heat.
- When hot, add in the cubed potatoes; cook/stir often, for 5 minutes.
- Add in onion; cook/stir constantly, for 2 minutes.
- Stir in garlic; decrease heat to low, and cover pot; cook for 2 minutes.
- Mash the potatoes in the pot with the back of a fork.
- Add in chicken stock; increase heat to medium.
- Stir well to scrape up the brown bits on the bottom of the pan.
- Bring mixture to a simmer and add the green onions and sliced asparagus (reserving tips).
- Cover, decrease heat, and simmer until the asparagus stalks are just tender, about 3 minutes.
- Stir in the half-and-half, reserved asparagus tips, salmon, and snow peas (if using); turn off heat and cover.
- The salmon will be opaque and cooked through in 3-4 minutes.
- Taste chowder and season with salt and several grinds of pepper, as needed.
- To serve, ladle into 4 bowls and garnish each with a sprinkle of chopped mint, chives, and dill; serve immediately.
Nutrition Facts : Calories 328, Fat 12.2, SaturatedFat 5.9, Cholesterol 57.5, Sodium 322.4, Carbohydrate 35.1, Fiber 3.6, Sugar 5.4, Protein 20.3
SMOKED SALMON CHOWDER
This chowder absolutely pops with flavor! It's balanced, yet intense.
Provided by Jordan Riggs
Categories Fish Chowder
Time 1h20m
Yield 6
Number Of Ingredients 19
Steps:
- Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
- Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.
- Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.
- When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.
Nutrition Facts : Calories 1144.3 calories, Carbohydrate 93.1 g, Cholesterol 155.4 mg, Fat 63.3 g, Fiber 9.5 g, Protein 48.4 g, SaturatedFat 30.6 g, Sodium 2405 mg, Sugar 18.9 g
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
Categories Chowders
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 10
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
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