Harvest Salmon Chowder 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
HARVEST SALMON CHOWDER
Hmmm... canned salmon seems to be a theme here. Love the stuff. Commercially canned or home canned, the stuff is just great. So much tastier than canned tuna. Anyway, this recipe was just sent to me from The Farmer's Almanac - gotta stash & save to make sometime soon 'cause it's got all the right stuff.
Provided by Busters friend
Categories Chowders
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan or stockpot, melt the butter over medium-high heat.
- Add the onion, celery, green pepper, and garlic and saute until translucent, about 5 minutes.
- Add the potatoes, carrots, broth, salt, pepper, and dill seed. Cover and simmer for 20 minutes.
- Add the zucchini and yellow squash and simmer for 5 minutes.
- Flake the salmon and add to the pot along with its liquid, the milk, and the corn.
- Heat to boil through before serving.
Nutrition Facts : Calories 433.8, Fat 19.9, SaturatedFat 10.2, Cholesterol 102.8, Sodium 1665.5, Carbohydrate 33, Fiber 3.4, Sugar 5.5, Protein 32.4
NORTHWEST SALMON CHOWDER
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
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
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.
ALASKAN SMOKED SALMON CHOWDER
My brother gave me this recipe and I made it for my family and they went nuts! It was out of this world delicious! You can use any seafood you want but it is a must to have smoked salmon. MY daughter who is 14 LOVED it.
Provided by melandmatt
Categories Chowders
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions, celery, green pepper and garlic till tender.
- Combine broth, shredded carrots, potato and cream corn.
- Bring to a low boil and simmer until potatoes are tender.
- Add smoked salmon and additional seafood if you wish.
- Pour in half and half, simmer for about 8 to 10 min and serve.
Nutrition Facts : Calories 236.4, Fat 11.5, SaturatedFat 6, Cholesterol 34.3, Sodium 1007.6, Carbohydrate 20.8, Fiber 2.6, Sugar 4.9, Protein 13.9
EASY SALMON CHOWDER
"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
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 :
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