Chowder Of Salmon Green Peas Recipes

CREAMY SALMON CHOWDER

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until softened, 4 to 6 minutes.
• Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Remove from heat; stir in flour until a smooth paste forms. Return to heat and pour in milk slowly, stirring constantly.
• Stir potatoes, carrots, corn, salmon, green beans, peas, salt, dill, and black pepper into the pot. Cook and stir until chowder thickens, about 5 minutes. Reduce heat to low; cover and simmer until green beans are tender, about 5 minutes.

SALMON CHOWDER

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.

SPRING SALMON CHOWDER

Steps:

• In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once., In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately.

FISH CHOWDER SOUP

Steps:

• Melt butter in a large pot over medium heat.
• Add garlic and onion, cook for 5 minutes until translucent but not golden.
• Add carrots and stir through.
• Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.
• Add flour and stir for 30 seconds - it will become sludgy!
• Slow pour in broth while stirring to dissolve paste, then stir in milk.
• Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.
• Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
• Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
• Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
• Serve, garnished with green onions and crusty bread on the side for dunking!

SPRING PEA FISH CHOWDER

Steps:

• Cut leeks into 1/4" rounds. Rinse, tossing with hands so that leeks separate into individual rings, and drain thoroughly. Transfer to a medium pot. Add oil and toss to coat. Cover pot and cook over medium heat until leeks begin to soften, 5-6 minutes. Add potatoes, 1 tsp. kosher salt, and 1 1/2 tsp. pepper and stir to combine. Add clam juice, bay leaves, and 2 cups water and bring to a boil. Reduce heat to medium-low and cook, uncovered, until potatoes are fork-tender, 10-12 minutes.
• Season halibut with remaining 1 tsp. kosher salt. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until halibut is opaque, 3-4 minutes. Remove from heat and stir in lemon juice.
• Divide chowder among bowls. Top with pea shoots, basil, and lemon zest. Season with sea salt and a generous amount of pepper.

NORTHWEST SALMON CHOWDER

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.

SALMON, MUSHROOM, AND PEA CHOWDER

Steps:

• In a big skillet, melt the butter over medium heat.
• Saute the onion, celery, and mushrooms for about 7 minutes or until the mushrooms have given off their liquid and start to brown.
• In a 4-quart slow cooker add the sauteed vegetables and potatoes; stir to combine.
• Add in the clam juice, water, wine, tarragon, thyme, and pepper.
• Cover and cook on LOW for 6-7 hours or until the potatoes are tender.
• In a bowl, add the cornstarch and cream; whisk to combine; add into the chowder; stir to combine.
• Add in the salmon and peas; increase heat to HIGH; cover and cook about 15 minutes or until the salmon is firm.
• Add salt to taste.
• Ladle chowder into individual soup bowls; sprinkle with parsley or chives.

CHOWDER OF SALMON & GREEN PEAS

Steps:

• Pour the liquid from the salmon into a 2-quart saucepan; set the salmon aside.
• To the pan, add the celery, onions and dill weed.
• Bring to a boil over medium heat. Reduce the heat, cover and cook for 5 minutes.
• In small pan melt margarine, add flour and cook until light brown.
• Add 1/4 cup milk slowly, stirring constantly until smooth.
• Stir into the vegetable mixture; add the remaining milk.
• Raise the heat to medium and cook the chowder for 5 minutes, or until bubbly and slightly thickened.
• Add the salmon, peas, Worcestershire sauce and hot pepper sauce.
• Simmer for 7 - 10 minutes.
• Serve hot.