SALMON AND CORN CHOWDER
Chowders and stew are my specialty, because I enjoy making use of the bounty at hand-especially the wonderful variety of seafood from the cold waters of the North Atlantic, I devised this recipe years ago, and it remains one of my favorites. I often make it for my daughters and their families when they visit.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the potatoes, onion, celery, chicken broth, garlic, salt and marjoram. Bring to a boil; reduce heat and simmer, covered, about 10 minutes or until vegetables are tender. , Stir in the cream, milk and butter. Combine flour and corn; stir into soup. Heat, but do not boil, until slightly thickened. Gently stir in salmon and heat through.
Nutrition Facts : Calories 340 calories, Fat 17g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 1164mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 18g protein.
FRESH WILD PACIFIC COHO SALMON AND CORN CHOWDER
A fresh wild salmon chowder. Garnish with fresh parsley or fresh dill and serve with crusty rolls.
Provided by Nancy-Mae
Categories Fish Soup
Time 1h2m
Yield 4
Number Of Ingredients 18
Steps:
- Heat butter and vegetable oil in a large saucepan over medium heat; add celery, onion, carrot, red pepper, and yellow pepper. Cook and stir until soft and onion is translucent, 7 to 10 minutes.
- Stir potatoes, fish stock, and clam juice into the vegetable mixture; simmer for 10 minutes. Stir in corn; simmer until potatoes are tender, about 10 minutes.
- Mix salmon, cream, dill, thyme, tarragon, salt, and pepper into the potato mixture; reduce heat to low. Cook and stir until salmon flakes easily with a fork, 5 to 7 minutes. Ladle chowder into bowls; garnish with parsley.
Nutrition Facts : Calories 608.9 calories, Carbohydrate 38.8 g, Cholesterol 143 mg, Fat 36.9 g, Fiber 5.3 g, Protein 33.5 g, SaturatedFat 17.8 g, Sodium 866.3 mg, Sugar 5.5 g
FRESH WILD PACIFIC COHO SALMON AND CORN CHOWDER
A fresh wild salmon chowder. Garnish with fresh parsley or fresh dill and serve with crusty rolls.
Provided by Nancy-Mae
Categories Fish Soup
Time 1h2m
Yield 4
Number Of Ingredients 18
Steps:
- Heat butter and vegetable oil in a large saucepan over medium heat; add celery, onion, carrot, red pepper, and yellow pepper. Cook and stir until soft and onion is translucent, 7 to 10 minutes.
- Stir potatoes, fish stock, and clam juice into the vegetable mixture; simmer for 10 minutes. Stir in corn; simmer until potatoes are tender, about 10 minutes.
- Mix salmon, cream, dill, thyme, tarragon, salt, and pepper into the potato mixture; reduce heat to low. Cook and stir until salmon flakes easily with a fork, 5 to 7 minutes. Ladle chowder into bowls; garnish with parsley.
Nutrition Facts : Calories 608.9 calories, Carbohydrate 38.8 g, Cholesterol 143 mg, Fat 36.9 g, Fiber 5.3 g, Protein 33.5 g, SaturatedFat 17.8 g, Sodium 866.3 mg, Sugar 5.5 g
SALMON AND WILD RICE CHOWDER
A wonderful savory fish chowder, perfect to start off an evening of fine dining or as a hearty dinner with good, crusty bread.
Provided by Julesong
Categories Chowders
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a stockpot over medium heat, melt the butter; add the shallot, leek, garlic, celery, and thyme and sauté until tender, about 5 to 7 minutes.
- Stir in the flour and cook slowly, stirring, for 3 to 4 minutes.
- Whisk in the clam juice or fish stock and cook until thickened.
- Add the reconstituted tomato, cooked wild rice, salmon, cream, and basil and simmer for 5 to 10 minutes or until the salmon is cooked through.
- Season to taste with Tabasco, salt, and white pepper.
- Serve with good, crusty bread.
- Makes 4 to 6 servings.
- Note: if you're not familiar with those dining, the fish stock is safest- many people are allergic to shellfish; unsalted chicken broth can also be used; other types of fish may also be substituted for the salmon.
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