Finnishsalmonpotatochowder Recipes

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SALMON CHOWDER



Salmon Chowder image

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

3 tablespoons butter
¾ cup chopped onion
½ cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
½ pound Cheddar cheese, shredded

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

FINNISH FISH CHOWDER WITH FISH STOCK



Finnish Fish Chowder with Fish Stock image

This soup is traditionally prepared in giant iron pots set over an outdoor fire. We used perch, but any firm-fleshed white fish such as cod or red snapper works just as well.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 13

3/4 cup (1 1/2 sticks) unsalted butter
3 large onions, cut into 3/4-inch dice
Fish Stock
2 tablespoons black peppercorns
1 tablespoon allspice
10 large carrots, cut into 3/4-inch dice
9 large russet potatoes, peeled and cut into 3/4-inch dice
3 tablespoons coarse salt, plus more for seasoning
4 1/2 pounds skinless perch fillets, cut into bite-size pieces
4 cups heavy cream
2 large bunches dill, thick stems removed, coarsely chopped
3 bunches chives, cut into 1/2-inch pieces
Freshly ground pepper

Steps:

  • Melt 1/4 cup butter in a 16-quart stockpot over medium heat. Add onions; cook, stirring occasionally, until they are soft and translucent, about 15 minutes.
  • Add fish stock to pot. Place peppercorns and allspice on a small piece of cheesecloth, and tie into a pouch with kitchen twine. Add spice sachet to pot, tying one end of twine to handle of pot for easy removal. Raise heat, and bring stock to a boil. Add carrots and potatoes, and return to a simmer. Cook until vegetables are tender, about 25 minutes more. Stir in 3 tablespoons salt.
  • Add fish pieces to pot. Reduce heat; simmer until fish is cooked through and opaque, about 3 minutes.
  • Stir in remaining 1/2 cup butter and heavy cream. Continue cooking until soup is heated through, but do not allow it to boil, as it will separate. Remove spice sachet. Stir in dill and chives, and season with salt and pepper.

FINNISH SALMON-POTATO CHOWDER



Finnish Salmon-Potato Chowder image

Make and share this Finnish Salmon-Potato Chowder recipe from Food.com.

Provided by dicentra

Categories     Stew

Time 42m

Yield 6 serving(s)

Number Of Ingredients 11

1 teaspoon butter or 1/2 cup margarine
3 cups chopped onions
1/2 teaspoon celery salt
1/4 cup all-purpose flour
1 (8 ounce) bottle clam juice
4 cups cubed peeled baking potatoes
1 1/2 cups thinly sliced carrots
3 1/2 cups 1% low-fat milk
10 ounces roasted salmon
2 tablespoons chopped fresh dill
1/4 teaspoon Worcestershire sauce

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.

Nutrition Facts : Calories 292.9, Fat 4, SaturatedFat 1.6, Cholesterol 33.4, Sodium 263.7, Carbohydrate 46.9, Fiber 4.1, Sugar 14.3, Protein 17.9

NORTHWEST SALMON CHOWDER



Northwest Salmon Chowder image

I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1/2 cup each chopped celery, onion and green pepper
1 garlic clove, minced
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 to 3/4 teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
Optional: crumbled cooked bacon, chives and cracked black pepper

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.

Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

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