Finnishsalmonpotatochowder Recipes
SALMON CHOWDER
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
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
FINNISH SALMON-POTATO CHOWDER
Make and share this Finnish Salmon-Potato Chowder recipe from Food.com.
Provided by dicentra
Categories Stew
Time 42m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a Dutch oven over medium heat. Add chopped onion, and sauté for 5 minutes.
- Sprinkle onion mixture with celery salt.
- Stir in flour, and cook for 1 minute, stirring constantly.
- Gradually add clam juice. Bring mixture to a boil, and cook for 1 minute or until thick, stirring constantly.
- Add potato cubes and carrot slices, and stir in milk.
- Bring to a boil; reduce heat, and simmer for 10 minutes.
- Break Salmon into chunks; add salmon, chopped dill, and Worcestershire sauce to pan.
- Bring chowder to a boil; reduce heat, and simmer for 10 minutes or until potato is tender.
Nutrition Facts : Calories 292.9, Fat 4, SaturatedFat 1.6, Cholesterol 33.4, Sodium 263.7, Carbohydrate 46.9, Fiber 4.1, Sugar 14.3, Protein 17.9
FINNISH FISH CHOWDER WITH FISH STOCK
This soup is traditionally prepared in giant iron pots set over an outdoor fire. We used perch, but any firm-fleshed white fish such as cod or red snapper works just as well.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 13
Steps:
- Melt 1/4 cup butter in a 16-quart stockpot over medium heat. Add onions; cook, stirring occasionally, until they are soft and translucent, about 15 minutes.
- Add fish stock to pot. Place peppercorns and allspice on a small piece of cheesecloth, and tie into a pouch with kitchen twine. Add spice sachet to pot, tying one end of twine to handle of pot for easy removal. Raise heat, and bring stock to a boil. Add carrots and potatoes, and return to a simmer. Cook until vegetables are tender, about 25 minutes more. Stir in 3 tablespoons salt.
- Add fish pieces to pot. Reduce heat; simmer until fish is cooked through and opaque, about 3 minutes.
- Stir in remaining 1/2 cup butter and heavy cream. Continue cooking until soup is heated through, but do not allow it to boil, as it will separate. Remove spice sachet. Stir in dill and chives, and season with salt and pepper.
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