Salmon Chowder Using Canned Salmon Recipes

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.

SALMON CHOWDER - USING CANNED SALMON

Steps:

• In a dutch oven or large pot, melt butter over medium heat.
• Add celery, leek, and fennel and cook about 5 minutes or until tender but not browned.
• Add thyme, bay leaves, salt and fennel seeds, and cook, stirring, for another minute.
• Add potatoes, stock, and tomato juice and bring to a boil.
• Reduce heat and simmer until potatoes are tender, about 15 minutes.
• Remove from heat and stir in salmon (breaking into chunks) and cream.
• Heat on medium-low until soup is hot but not boiling. Remove bay leaves.
• Serve hot, with parsley for garnish.

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.

CANNED SALMON CHOWDER - A CANNED SALMON SOUP RECIPE

Steps:

• Drain salmon, reserving the juices. Remove bones and skin with hands, and discard. Chunk salmon into bite-sized pieces.
• Heat butter in large soup or saucepan until browned.
• Pour in milk, and heat over low heat until it comes in a gentle simmer, stirring often.
• Add chunked salmon, salmon juices and salt and pepper. Heat over low until salmon is warmed through.
• Taste, and adjust seasonings if needed. Serve with crackers, oyster crackers or bread cubes.

SALMON CHOWDER

Steps:

• In a large saucepan heat the olive oil on medium heat for 2 minutes. Add the onion, celery and carrots. Cook, stirring for 5 minutes.
• Add the garlic, drained beans, water, stock and salt. Stir to combine. Mix well and bring to boil. Reduce heat and simmer on low for 30 minutes.
• Take about 2 cups of the soup out and set it aside. Blend the remaining soup, either with an immersion blender or by putting in a blender.
• Pour the reserved soup and the blended soup back into the saucepan. Add the canned salmon. Cook for about 2 minutes to heat through.
• Garnish with pepper, croutons or parsley.

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 on low heat until heated through and cheese melts.