Simple Salmon Chowder Ii Recipes

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EASY SALMON CHOWDER



Easy Salmon Chowder image

"When you live near some of the best salmon fishing in the world, you're always searching for imaginative ways to serve it," explains Mary Lou Pearce of Victoria, British Columbia. "I came up with this creamy chowder that uses salmon in place of shellfish. We love it."

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 12

2 cups cubed peeled potatoes
1-1/2 cups frozen mixed vegetables
1 large onion, chopped
1/2 teaspoon celery seed
2 cups water
6 plum tomatoes, peeled, seeded and chopped
3 tablespoons butter
3 tablespoon all-purpose flour
1/4 teaspoon salt
Dash pepper
2 cups milk
2 cups cubed cooked salmon

Steps:

  • In a Dutch oven or soup kettle, combine the potatoes, vegetables, onion, celery seed and water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Add the tomatoes; simmer 5 minutes longer., In ;large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to the vegetable mixture with salmon; heat through.

Nutrition Facts :

SIMPLE SALMON CHOWDER II



Simple Salmon Chowder II image

This is a hearty but mild flavored fish chowder. It's a great way to use a piece of salmon that's too small to do much else with. Serve with toasted sourdough bread.

Provided by Chris Smith

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 11

4 slices bacon
½ cup chopped onion
3 ½ cups chicken broth
1 (5.5 ounce) package scalloped potato mix
1 (15 ounce) can whole kernel corn
¼ teaspoon ground black pepper
1 pound salmon fillet
1 cup milk
½ cup evaporated milk
1 green onion, thinly sliced
½ teaspoon dried dill

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.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 28.4 g, Cholesterol 48.2 mg, Fat 10 g, Fiber 3 g, Protein 18.9 g, SaturatedFat 2.9 g, Sodium 640.7 mg, Sugar 4.7 g

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.

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

SALMON AND LEEK CHOWDER



Salmon and Leek Chowder image

Warming salmon and leek chowder with potatoes (from Red Magazine)

Provided by kiixi

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Melt the butter in a large heavy-bottomed pan, add the leeks and a splash of water, cover and sweat the leeks over a medium heat, until soft. It will take around 15 minutes.
  • At the same time, put the salmon in a pan and add the milk. Bring to a boil, then turn down immediately and let the fish poach gently for around 5 minutes.
  • Add the stock to the leeks and drop in the potato chunks. Bring to the boil and then simmer, until the potatoes are just tender.
  • Break the fish into large flakes (removing and discarding the skin) and add the milk and fish to the leeks and potatoes. Season with pepper, pour in the double cream and heat through.
  • Serve in warmed soup bowls with coriander scattered on top.

EASY SALMON CHOWDER



Easy Salmon Chowder image

From Betty's Soul Food Collection... Soup's on! And tonight it's a super-simple chowder that warms you up, body and soul. Add a loaf of bread to sop up every last drop, and you've got a hearty meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 12

2 tablespoons butter or margarine
2 medium leeks, sliced (2 1/2 cups)
2 cups frozen southern-style hash-brown potatoes (from 32-oz bag)
2 cups frozen corn
1 cup water
3 cups fat-free (skim) milk
1/4 cup all-purpose flour
1 can (14 1/2 oz) salmon, drained, bones and skin removed and flaked
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Chopped fresh parsley, if desired

Steps:

  • In 3-quart saucepan, melt butter over medium heat. Add leeks; cook and stir 5 to 7 minutes or until crisp-tender. Add frozen potatoes, corn and water; mix well. Heat to boiling. Reduce heat to low; cover and simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
  • In small bowl, stir together milk and flour until smooth. Add to vegetable mixture; cook and stir until mixture boils and thickens.
  • Stir in salmon, Worcestershire sauce, salt and pepper. Cook until hot. Sprinkle each serving with parsley.

Nutrition Facts : Calories 380, Carbohydrate 48 g, Cholesterol 75 mg, Fiber 5 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 11 g, TransFat 0 g

SIMPLE SALMON CHOWDER II



Simple Salmon Chowder II image

This is a hearty but mild flavored fish chowder. It's a great way to use a piece of salmon that's too small to do much else with. Serve with toasted sourdough bread.

Provided by Allrecipes Member

Categories     Fish Chowder

Time 45m

Yield 8

Number Of Ingredients 11

4 slices bacon
½ cup chopped onion
3 ½ cups chicken broth
1 (5.5 ounce) package scalloped potato mix
1 (15 ounce) can whole kernel corn
¼ teaspoon ground black pepper
1 pound salmon fillet
1 cup milk
½ cup evaporated milk
1 green onion, thinly sliced
½ teaspoon dried dill

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.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 28.4 g, Cholesterol 48.2 mg, Fat 10 g, Fiber 3 g, Protein 18.9 g, SaturatedFat 2.9 g, Sodium 640.7 mg, Sugar 4.7 g

SALMON CHOWDER



Salmon Chowder image

Make and share this Salmon Chowder recipe from Food.com.

Provided by Gigi6287

Categories     Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth or 2 cups low-sodium chicken bouillon
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon dried dill weed
1 (16 ounce) can salmon, skin and bones removed
1 (12 ounce) can evaporated milk
1 (15 ounce) can cream-style corn
3/4 cup shredded American cheese

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.

Nutrition Facts : Calories 259.7, Fat 10.7, SaturatedFat 5.3, Cholesterol 49.9, Sodium 773.5, Carbohydrate 24.3, Fiber 2.4, Sugar 3.7, Protein 17.9

SIMPLE SALMON CHOWDER II



Simple Salmon Chowder II image

This is a hearty but mild flavored fish chowder. It's a great way to use a piece of salmon that's too small to do much else with. Serve with toasted sourdough bread.

Provided by Allrecipes Member

Categories     Fish Chowder

Time 45m

Yield 8

Number Of Ingredients 11

4 slices bacon
½ cup chopped onion
3 ½ cups chicken broth
1 (5.5 ounce) package scalloped potato mix
1 (15 ounce) can whole kernel corn
¼ teaspoon ground black pepper
1 pound salmon fillet
1 cup milk
½ cup evaporated milk
1 green onion, thinly sliced
½ teaspoon dried dill

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.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 28.4 g, Cholesterol 48.2 mg, Fat 10 g, Fiber 3 g, Protein 18.9 g, SaturatedFat 2.9 g, Sodium 640.7 mg, Sugar 4.7 g

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

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.

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