Bonnies King Salmon Chowder Recipes

HEARTY SALMON CHOWDER

Hearty Salmon Chowder image

Just a bit different than your usual chowders. Makes for a good supper when we are in the midst of a wintery storm here in Nova Scotia. Warms the heart and feeds the soul.

Provided by Nova Scotia Cook

Categories Chowders

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (7 1/2 ounce) can salmon, reserve half of the liquid
2 teaspoons soft margarine
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped sweet green pepper (optional)
1 clove garlic, minced
3 cups diced potatoes
1 cup diced carrot
1 cup chicken stock
1 cup water
1/2 teaspoon pepper
1 cup zucchini (optional)
1 cup 2% evaporated milk
1 cup cream-style corn

Steps:

Drain& flake salmon, reserving liquid.
In a large nonstick sauce pan, melt margarine over medium heat.
Cook onion, celery, green pepper& garlic, stirring often for 5 minutes or until vegetables are tender.
Add potatoes, carrots, chicken stock, water and pepper.
Bring to a boil.
Reduce heat, cover& simmer 20 minutes or until vegetables are tender.
Add salmon, reserved liquid, evaporated milk and corn.
May add more pepper to taste.
Heat through and serve.

NORTHWEST SALMON CHOWDER

Northwest Salmon Chowder image

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

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

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.

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