Buttermilk Salmon Chowder Recipes

Steps:

• In a large saucepan, combine the turnips, onion, celery, dill seed, bay leaf, and broth or water.
• Bring to a boil over high heat. Reduce the heat to medium and simmer for 12 minutes, or until the vegetables are tender.
• Reduce the heat to low. Stir in the salmon, buttermilk, yogurt, butter, hot-pepper sauce, salt, black pepper, and tarragon.
• Cook for 5 minutes, or just until heated through.
• Remove and discard bay leaf before serving.

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.

Steps:

• 1. In a 3-quart saucepan, cook bacon till crisp. Drain bacon, reserving drippings in pan. Set bacon aside. Cook the chopped onion in bacon drippings till tender but not brown. Add the potatoes, corn, 1-1/2 cups of the chicken broth, the celery, salt, and pepper. Bring to boiling. Reduce heat; cover and simmer for 15 to 20 minutes or till vegetables are tender.
• 2. Combine flour and remaining 1/2 cup chicken broth; add to vegetable mixture. Cook and stir till thickened and bubbly. Reduce heat to low. Stir in buttermilk; heat through but do not boil. Top each serving with some of the bacon. Garnish with paprika or snipped parsley, if desired. Serve immediately.

Steps:

• Heat canola oil and butter in dutch oven over medium heat.
• Add onion, celery, and bell pepper, and cook until wilted.
• Add garlic and cook 1 minute.
• Stir in flour and cook 3 minutes.
• Stir in broth, potato, carrot, dill, salt, milk, and corn; bring to boil.
• Reduce heat, cover, and simmer 30 minutes.
• Saute' salmon in olive oil until seared both sides.
• Flake salmon and add to the soup. Continue to cook over low heat for 30 mintues longer.
• Adjust seasoning to taste, serve.