Finnish Salmon Potato Chowder Recipes

FINNISH SALMON-POTATO CHOWDER

Steps:

• Melt butter in a Dutch oven over medium heat. Add chopped onion, and sauté for 5 minutes.
• Sprinkle onion mixture with celery salt.
• Stir in flour, and cook for 1 minute, stirring constantly.
• Gradually add clam juice. Bring mixture to a boil, and cook for 1 minute or until thick, stirring constantly.
• Add potato cubes and carrot slices, and stir in milk.
• Bring to a boil; reduce heat, and simmer for 10 minutes.
• Break Salmon into chunks; add salmon, chopped dill, and Worcestershire sauce to pan.
• Bring chowder to a boil; reduce heat, and simmer for 10 minutes or until potato is tender.

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.

SIMPLE SALMON CHOWDER II

Steps:

• Dice the bacon and fry in soup pot until crisp. Remove bacon to paper towel.
• Add chopped onion to the bacon grease and cook until the onion has softened a bit. Add chicken stock, scalloped potato mix, undrained can of corn, and fresh ground pepper (to your taste). Bring to a boil, then simmer for about 20 minutes.
• Meanwhile, trim the tapered edges from the salmon filet. Smash the trimmings with meat pounder and add to the pot. Check the remaining filet for stray bones and remove. Cut salmon into 1/2 inch to 3/4 inch cubes and reserve.
• When potatoes are rehydrated but still a little firm, add the salmon, bacon, green onion, and the dill. Cook for 5 more minutes. Add the milk and evaporated milk; stir and cook until heated through.

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.