Salmon Chowder Aka Alligator Stew Recipe By Tasty

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

Categories Dinner Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Northwest Salmon Chowder image

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.

Ingredients

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

SALMON CHOWDER

My mom makes the most delicious salmon chowder. It always reminds me how tasty leeks are. The combination of tomatoes and cream creates a pretty pink base.

Provided by Marina Delio

Categories HarperCollins Soup/Stew Dinner Quick & Easy Salmon Fish Seafood Winter Tomato Yogurt Potato Leek Mushroom White Wine Milk/Cream Dill Wheat/Gluten-Free

Yield Serves 6

Number Of Ingredients 14

Salmon Chowder image

Steps:

Heat the olive oil in a large pot over medium heat. Add the potatoes, leeks, and mushrooms. Sauté the vegetables until softened, about 5 minutes. Add the garlic and continue to stir for 1 minute. Add the white wine and simmer until most of the liquid has cooked off. Stir in the tomatoes, fish or vegetable stock, half and half, yogurt, parsley, and dill and bring to a low simmer. Season to taste with salt and pepper. Add the salmon and simmer until just cooked through, about 5 minutes.
Ladle into bowls and garnish with drops of half and half and parsley or dill, if desired.

Ingredients

2 tablespoons extra-virgin olive oil
1 cup diced russet potatoes (although any type on hand will do)
1 cup sliced leeks
1 cup sliced button or cremini mushrooms
2 cloves garlic, minced
1 cup dry white wine
1 (14.5-ounce) can crushed tomatoes
3 cups fish or vegetable stock
1 cup half-and-half, plus 1 tablespoon for garnish
1 cup fat-free plain Greek yogurt
1/4 cup fresh parsley, chopped
1 tablespoon fresh dill, chopped
Salt and freshly cracked pepper to taste
1 pound wild salmon, cut into about 2-inch pieces

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Web Mar 10, 2020 Serve immediately. Garnish the Salmon chowder with a few fennel fronds- or fresh dill is nice too. A fast and easy Salmon Chowder …
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5/5 (60)
Calories 285 per serving
Category Fish

Heat oil over medium heat, and saute onion, fennel and celery until fragrant, 5-6 minutes. Add garlic, fennel seeds, thyme and saute two more minutes, stirring. Add the smoked paprika.
Add vermouth, and cook it off, about 1-2 minutes. Add stock, salt, thyme and bay, and bring to a simmer over high heat. Add potatoes and stir. Bring to a simmer, cover and simmer over med-low heat until tender, about 8-10 minutes (check at 7 mins, be careful to not overcook). While this is cooking prep the salmon.
Cut salmon into 2-inch pieces, removing any of the brown fat ( see notes) and bones. Sprinkle lightly with salt.
Once the potatoes are just fork-tender, add the milk and bring to a low simmer (do not boil) and add the salmon, gently poaching it in the soup for just about 2 minutes. Turn heat off. Fish will continue to cook. If you continue to simmer the soup any longer it may cause a slight curdling. ( Don’t worry, it’s still edible, but not as pretty.) Flake the fish apart, into bite-sized pieces, with a fork.

Salmon Chowder Aka Alligator Stew Recipe By Tasty

NORTHWEST SALMON CHOWDER

SALMON CHOWDER

My mom makes the most delicious salmon chowder. It always reminds me how tasty leeks are. The combination of tomatoes and cream creates a pretty pink base.

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