Smoky Tomato Salmon Chowder Recipes

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SMOKED SALMON CHOWDER



Smoked Salmon Chowder image

This chowder absolutely pops with flavor! It's balanced, yet intense.

Provided by Jordan Riggs

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h20m

Yield 6

Number Of Ingredients 19

10 slices bacon, chopped
2 large onions, finely chopped
4 stalks celery, finely chopped
3 carrots, finely chopped
5 green onions, finely chopped
⅓ cup chopped fresh parsley
½ cup water
6 cups fish stock
salt to taste
1 ½ tablespoons ground black pepper
1 ½ tablespoons dried dill weed
8 red potatoes, cubed
1 cup butter
1 cup all-purpose flour
5 cups milk
¾ cup white wine
¼ cup lemon juice
1 ½ pounds flaked or chopped smoked salmon
1 ½ cups frozen corn kernels

Steps:

  • Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
  • Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.
  • Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.
  • When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.

Nutrition Facts : Calories 1144.3 calories, Carbohydrate 93.1 g, Cholesterol 155.4 mg, Fat 63.3 g, Fiber 9.5 g, Protein 48.4 g, SaturatedFat 30.6 g, Sodium 2405 mg, Sugar 18.9 g

MIMI'S SMOKED SALMON CHOWDER



Mimi's Smoked Salmon Chowder image

My sister made this recipe when we were camping in a rustic cabin on the Strait of Juan de Fuca running between Vancouver Island and Washington's Olympic peninsula. It's very, very warming and delicious.

Provided by hils

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h40m

Yield 8

Number Of Ingredients 19

2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
½ cup chopped celery
½ cup all-purpose flour
6 cups chicken broth or vegetable broth
1 pound potatoes - peeled and cubed
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 teaspoon dried thyme
½ teaspoon paprika
8 ounces smoked salmon, cut into 1/2 inch pieces
¼ cup white wine
1 tablespoon fresh lemon juice
¼ teaspoon hot sauce
1 teaspoon salt
1 teaspoon fresh-ground black pepper
1 cup half and half

Steps:

  • In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
  • Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
  • Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 20.5 g, Cholesterol 25.3 mg, Fat 9.5 g, Fiber 2.2 g, Protein 8.5 g, SaturatedFat 4.5 g, Sodium 561.5 mg, Sugar 1.7 g

SUMMER SMOKED-SALMON CHOWDER



Summer Smoked-Salmon Chowder image

A rich, creamy chowder made with zucchini, fresh corn kernels, and baby potatoes. With its intense flavor, you only need four ounces of hot smoked-salmon for this one-pot dinner that's made in a Dutch oven.

Provided by Shira Bocar

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 12

2 tablespoons unsalted butter
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
Kosher salt and freshly ground pepper
1 pound baby potatoes, scrubbed and cut into 1/4-inch rounds
2 cups low-sodium chicken broth
2 cups fresh corn kernels (from 2 ears), or 10 ounces frozen
1 zucchini, halved lengthwise and cut crosswise into 1/4-inch pieces
1/2 cup heavy cream
4 ounces hot-smoked salmon, skin removed, cut into 1/2-inch pieces
Oyster crackers, for serving

Steps:

  • Melt butter in a pot over medium heat. Add onion, celery, and carrot; season with salt and cook, stirring occasionally, until soft, about 6 minutes. Add potatoes, broth, and 2 cups water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 10 minutes. Add corn and zucchini; simmer, stirring occasionally, until just tender, 5 to 7 minutes. Remove from heat; stir in cream and fish. Season with pepper and serve with oyster crackers.

SMOKY TOMATO-SALMON CHOWDER



Smoky Tomato-Salmon Chowder image

I found this recipe in the February 2009 issue of Better Homes and Gardens. It looks really good - maybe an alternative to chili sometime. I haven't made it yet, but am putting it here until I can. You can use salmon fillets with skin, just bake them skin side down, then leave the skin on the baking pan, using only the meat. Be sure to use gloves when working with the jalapeno as the oils may burn skin and eyes.

Provided by Julie F

Categories     Chowders

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

18 ounces salmon fillets
1 teaspoon chili powder
1/2 teaspoon salt
2 medium red sweet peppers, halved lengthwise and seeded
1 medium sweet onion, cut in 1/2 inch slices
1 jalapeno, halved lengthwise and seeded
2 (14 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes (fire roasted)
1 large tomatoes, chopped (about 3/4 cup)
2 tablespoons coarsely chopped parsley
2 medium avocados, peeled, pitted and sliced
chili powder

Steps:

  • Thaw salmon if frozen. Pat dry with paper towels. Sprinkle with chili powder and salt. cover and refrigerate while roasting vegetables.
  • Preheat oven to 425. Place sweet peppers, onion and jalapeno, cut side down, on a foil-lined baking sheet. Roast 15 to 20 minutes. Loosely wrap vegetables in foil, let stand 15 minutes.
  • Meanwhile, place salmon in a shallow greased baking pan; fold under thin edges. Bake 4 to 6 minutes per 1/2 inch thickness or until salmon flakes easily when tested with a fork. Keep warm.
  • With sharp knife loosen and peel off skins from peppers; discard skins. coarsely chop peppers and onion; transfer to a large saucepan. Add broth and undrained tomatoes. Bring to boiling, stirring occasionally. Remove from heat. Season with salt and pepper. Fold in chopped tomato and parsley.
  • To serve, ladle chowder into shallow bowls. Break salmon in pieces and divide among bowls. Top with avocado slices and sprinkle with chili powder.

SMOKY SALMON CHOWDER



Smoky Salmon Chowder image

The hallmark of this soup is a rich smoky flavor absent in other recipes we've tried. My husband likes to grill the salmon on the barbecue with a little liquid smoke and some beer before adding it to the soup. Great served with Recipe #95086

Provided by averybird

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb fresh salmon, cooked with bones and skin removed
1 -2 tablespoon butter or 1 -2 tablespoon oil
1 cup onion, diced
1 pinch salt
3 fresh garlic cloves, pressed
2 cups red potatoes, diced into small cubes
2 cups vegetable broth or 2 cups chicken broth
1/4 teaspoon ground black pepper
2 -3 teaspoons dried dill weed (we like lots!)
1 (15 ounce) can evaporated milk
1 (15 ounce) can creamed corn
1 -2 teaspoon liquid smoke, to taste (remember a little bit goes a long way!)
1 1/2-2 cups sharp cheddar cheese, shredded

Steps:

  • To prepare salmon, place on tinfoil and bake in the oven or on the barbecue until meat "flakes" and is fully cooked. Set aside.
  • In a large soup pot, saute the onions and pressed garlic with a pinch of salt until tender.
  • Add potatoes, broth, pepper, dill weed, evaporated milk, creamed corn, and liquid smoke to the pot. Turn the heat up to medium until the soup begins to bubble. Reduce heat and simmer for 20-30 minutes, or until the potatoes are tender and the soup has thickened.
  • Slowly add the grated cheese and salmon to the soup, stirring until it is evenly combined. Once the flavors have melded together, adjust for seasonings and liquid smoke. Enjoy with warm artisan bread or alone!

Nutrition Facts : Calories 426, Fat 20.4, SaturatedFat 11.1, Cholesterol 90.1, Sodium 579.9, Carbohydrate 32.6, Fiber 2.3, Sugar 4.4, Protein 30.1

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