SIMPLE SEAFOOD CHOWDER
A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
- Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
- Add the mace, cayenne pepper and some seasoning, then stir in the milk.
- Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.
Nutrition Facts : Calories 422 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.3 milligram of sodium
SALMON CHOWDER WITH DILL
Provided by Food Network Kitchen
Time 4h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put the clam juice in a medium microwave-safe bowl and microwave until very hot, about 5 minutes.
- Meanwhile, scatter the potatoes, carrots, celery, onion and garlic in a 6-quart slow cooker. Tie the dill, parsley, thyme, bay leaves and lemon zest together with twine and add to the slow cooker. Pour in the hot clam juice; cover and cook on high, 3 1/2 hours.
- Season the salmon with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stir the heavy cream into the vegetables in the slow cooker, then partially submerge the salmon in the liquid. Cover and cook 30 more minutes.
- Discard the herb bundle; season the chowder with salt and pepper. Serve topped with chives and dill.
QUICK SALMON CHOWDER
This quick salmon chowder is based on canned salmon, which makes it perfect for a busy weeknight - all you need to whip up a satisfying meal is a few other pantry staples. If you prefer, you can substitute 1 cup of leftover cooked salmon chopped into bite-sized pieces.
Provided by Adapted from The Saturday Evening Pot
Categories Mains
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- In a large stockpot set over medium-high heat, melt the butter and olive oil together. Add the diced bacon and fry for about 5-7 minutes, or until browned and crispy. Stir in the onion and garlic, and saute for 2-3 minutes, or until the onion is soft and translucent. Add flour and cook for 1-2 minutes, stirring constantly.
- Whisk in the chicken stock. Bring to a simmer, then reduce the heat to low.
- Stir in the salmon, potatoes and corn, and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Stir in the cream and Old Bay seasoning, and let simmer for 2-3 minutes to warm through. Adjust the seasoning with salt and pepper to taste, then spoon into bowls and serve.
SIMPLE SALMON CHOWDER II
This is a hearty but mild flavored fish chowder. It's a great way to use a piece of salmon that's too small to do much else with. Serve with toasted sourdough bread.
Provided by Chris Smith
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Dice the bacon and fry in soup pot until crisp. Remove bacon to paper towel.
- Add chopped onion to the bacon grease and cook until the onion has softened a bit. Add chicken stock, scalloped potato mix, undrained can of corn, and fresh ground pepper (to your taste). Bring to a boil, then simmer for about 20 minutes.
- Meanwhile, trim the tapered edges from the salmon filet. Smash the trimmings with meat pounder and add to the pot. Check the remaining filet for stray bones and remove. Cut salmon into 1/2 inch to 3/4 inch cubes and reserve.
- When potatoes are rehydrated but still a little firm, add the salmon, bacon, green onion, and the dill. Cook for 5 more minutes. Add the milk and evaporated milk; stir and cook until heated through.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 28.4 g, Cholesterol 48.2 mg, Fat 10 g, Fiber 3 g, Protein 18.9 g, SaturatedFat 2.9 g, Sodium 640.7 mg, Sugar 4.7 g
EASY SALMON CHOWDER
From Betty's Soul Food Collection... Soup's on! And tonight it's a super-simple chowder that warms you up, body and soul. Add a loaf of bread to sop up every last drop, and you've got a hearty meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 12
Steps:
- In 3-quart saucepan, melt butter over medium heat. Add leeks; cook and stir 5 to 7 minutes or until crisp-tender. Add frozen potatoes, corn and water; mix well. Heat to boiling. Reduce heat to low; cover and simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
- In small bowl, stir together milk and flour until smooth. Add to vegetable mixture; cook and stir until mixture boils and thickens.
- Stir in salmon, Worcestershire sauce, salt and pepper. Cook until hot. Sprinkle each serving with parsley.
Nutrition Facts : Calories 380, Carbohydrate 48 g, Cholesterol 75 mg, Fiber 5 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 11 g, TransFat 0 g
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 :
SALMON CHOWDER
This is cold-weather dining at its best. Generous pieces of fresh fish floating in a creamy broth with root vegetables make for a hearty and satisfying dinner.This recipe is from Lucinda Scala Quinn, and it appears on the Martha Stewart Living digital magazine for iPad.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat butter in a medium stockpot over medium-low heat. Cook leek and red onion until soft, 6 to 8 minutes. Season with 1 teaspoon salt. Stir in potatoes and carrots. Add stock and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, 6 to 8 minutes.
- Add salmon and simmer until opaque, about 3 minutes. Stir in cream to heat through. Stir in dill, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Chowder can be refrigerated for up to 2 days. Reheat before serving.
EASY, CREAMY ONE-POT SALMON CHOWDER RECIPE
As a born-and-bred Boston kid, chowder holds a special place in my heart, and fish-based chowders doubly so, as a fish chowder was the very first dish I ever got to stick on a real restaurant menu. It was creamy, rich, and satisfying, and totally impractical for any kind of home cooking. At home, I take a much more traditional one-pot approach to chowder-making. While the resulting dish it may not quite reach the lofty heights of fine dining, the results are still creamy, satisfying, delicious, a great use of leftovers or inexpensive fish, and-most important-really, really easy.
Provided by J. Kenji López-Alt
Categories Entree Mains Quick Dinners Soups and Stews Soup
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Serve immediately, garnish with minced fresh herbs, hot sauce, and crackers.
Nutrition Facts : Calories 538 kcal, Carbohydrate 32 g, Cholesterol 77 mg, Fiber 3 g, Protein 21 g, SaturatedFat 14 g, Sodium 1662 mg, Sugar 11 g, Fat 37 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
SALMON CHOWDER
Steps:
- Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
- Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.
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
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.
SALMON CHOWDER
Make and share this Salmon Chowder recipe from Food.com.
Provided by Gigi6287
Categories Chowders
Time 45m
Yield 8 serving(s)
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 on low heat until heated through and cheese melts.
Nutrition Facts : Calories 259.7, Fat 10.7, SaturatedFat 5.3, Cholesterol 49.9, Sodium 773.5, Carbohydrate 24.3, Fiber 2.4, Sugar 3.7, Protein 17.9
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.
SIMPLE SALMON CHOWDER
A simple Salmon Chowder recipe using fresh salmon and fennel bulb, that can be made in about 30 minutes on the stovetop. Low carb, Keto and dairy-free adaptable!
Provided by Sylvia Fountaine
Categories fish
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- 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.
- Taste, adjust seasonings to your liking and serve immediately.
- Garnish with fennel fronds, lemon wedges, fresh dill or tarragon.
- Soup will keep 3 days in the fridge.
Nutrition Facts : ServingSize 1 ½ cup - using whole milk & olive oil, Calories 285 calories, Sugar 8.1 g, Sodium 700 mg, Fat 12.1 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 20.7 g, Fiber 3.5 g, Protein 24.1 g, Cholesterol 47.9 mg
HEALTHY SALMON CORN CHOWDER
This is creamy good, yet low fat and good for you.This chowder is easy to make and requires only one pot. The salmon comes out tender and sweet. Use your favourite cheese, but gouda is extra special. Add 1/4 tsp Harissa(chili paste) for a special taste sensation.
Provided by Sageca
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large saucepan over medium heat and sauté the onions, garlic and celery for 3 minutes.
- Add the potatoes, carrots, milk, chicken broth and cook stirring occasionally, for 20 minutes.
- Add corn last 5 minutes.
- Stir cornstarch with water; add to chowder to thicken it.
- At this point add salmon and let it poach a few minutes being careful no to overcook it.
- Taste and adjust the seasoning.
- Serve piping hot in bowls and sprinkle with your favourite cheese.
SALMON CHOWDER
Provided by Food Network
Time 1h35m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the shell stock: In a large saucepan over low heat, add the oil and sweat the prawn shells with the onion, thyme, bay leaves, peppercorns, lemon, and tomato for 2 to 3 minutes. Add the white wine and water and simmer for 45 minutes. Strain and reserve.
- For the chowder: In a large saucepan over low heat, add the oil and sweat the onions with the bacon and celery for 5 to 6 minutes. Add the potatoes and sweat for another 5 minutes. Add the thyme, shell stock, and cream and bring to a simmer for 15 to 20 minutes. Add the salmon and season with salt, pepper, and lemon juice. For service, garnish with tarragon and chives.
CANNED SALMON CHOWDER - A CANNED SALMON SOUP RECIPE
Steps:
- Drain salmon, reserving the juices. Remove bones and skin with hands, and discard. Chunk salmon into bite-sized pieces.
- Heat butter in large soup or saucepan until browned.
- Pour in milk, and heat over low heat until it comes in a gentle simmer, stirring often.
- Add chunked salmon, salmon juices and salt and pepper. Heat over low until salmon is warmed through.
- Taste, and adjust seasonings if needed. Serve with crackers, oyster crackers or bread cubes.
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
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- Sprinkle salmon with kosher salt and pepper; place on a foil-lined baking sheet. Bake at 400° for 15 minutes or until desired degree of doneness. Flake fish into 1/2-inch pieces; set aside.
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5/5 (15)Total Time 30 minsCategory Diabetic Salmon RecipesCalories 178 per serving
- Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork.
- Stir potato flakes (or leftover mashed potatoes), dill (or tarragon) and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.
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4.8/5 (12)Total Time 50 minsCategory SoupCalories 470 per serving
- Prep your bacon (I use kitchen shears to make it easy) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
- Once the bacon is crispy, take it out of the pot and transfer it to a paper towel lined plate. Leave the bacon fat in the pot.
- Add the salmon to the pot and cook for 2 minutes/side and then it transfer to a plate (salmon probably won't be fully cooked and that's fine. This step is just to add some extra flavor and to avoid having to cut up raw salmon since that's more tedious). The salmon skin may stick to the pot a bit, but that's ok, just use your spoon to get most of it off.
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- Place a Dutch oven or heavy-bottom saucepan over medium-low heat. Add the bacon, and slowly increase the heat to medium as fat renders into the pan. Cook, stirring occasionally, until the bacon is lightly browned and crisp, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, and discard all but one tablespoon of the fat (I like to save the extra for cooking eggs).
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