Salmon Chowder With Yukon Gold Potatoes Recipes

NO WORK SALMON CHOWDER

No Work Salmon Chowder image

Provided by Food Network

Time 25m

Number Of Ingredients 7

Ingredients

7 ounce can salmon drained
1 cup thawed frozen corn kernels
14 1/2 ounce can Italian style stewed tomatoes
8 ounce bottle clam juice
1/4 cup long grain rice
Salt and pepper
Green onion, thinly sliced

Steps:

Combine salmon, corn, tomatoes, clam juice and rice. Cover and simmer for 20 minutes until rice is tender; season with salt and pepper and garnish with scallion.

SALMON CHOWDER WITH YUKON GOLD POTATOES

Salmon Chowder with Yukon Gold Potatoes image

Provided by Robin Miller : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
2 leeks (white part only), rinsed well and chopped
2 cloves garlic, minced
1 teaspoon dried tarragon
2 medium-size Yukon gold potatoes, peeled and cut into 1-inch cubes
4 cups reduced-sodium chicken or vegetable broth
1 1/2 cups leftover salmon broken into pieces
1 (12-ounce) can evaporated fat-free milk or lowfat milk
Salt and freshly ground black pepper

Steps:

Heat the oil in a large saucepan over medium heat. Add the leeks and garlic and cook, stirring, until softened, about 3 minutes. Add the tarragon and cook 1 minute, until fragrant. Add the potatoes and broth and bring to a simmer. Partially cover the pan and simmer until the potatoes are fork-tender, 8 to 10 minutes. Stir in the salmon and milk and simmer 2 minutes to heat through. Remove from the heat, season to taste with salt and pepper, and serve.

SALMON CHOWDER

Salmon Chowder image

This is cold-weather dining at its best. Generous pieces of fresh fish floating in a creamy broth with root vegetables make for a hearty and satisfying dinner.This recipe is from Lucinda Scala Quinn, and it appears on the Martha Stewart Living digital magazine for iPad.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Serves 6

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
1 leek, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well
1 red onion, quartered and thinly sliced
Coarse salt and freshly ground white pepper
3 small Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
2 carrots, halved lengthwise and thinly sliced
6 cups store-bought low-sodium fish stock or Lucinda Scala Quinn's Homemade Fish Stock
12 ounces skinless salmon, cut into 3/4-inch cubes
1/2 cup heavy cream
1 tablespoon chopped fresh dill

Steps:

Heat butter in a medium stockpot over medium-low heat. Cook leek and red onion until soft, 6 to 8 minutes. Season with 1 teaspoon salt. Stir in potatoes and carrots. Add stock and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, 6 to 8 minutes.
Add salmon and simmer until opaque, about 3 minutes. Stir in cream to heat through. Stir in dill, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Chowder can be refrigerated for up to 2 days. Reheat before serving.

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

Ingredients

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

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