Emilys Springtime Salmon Chowder Recipes

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.

HEARTY SALMON CHOWDER

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.

EMILY'S SPRINGTIME SALMON CHOWDER

Steps:

• Heat butter in a large pot (with lid) set over medium heat.
• When hot, add in the cubed potatoes; cook/stir often, for 5 minutes.
• Add in onion; cook/stir constantly, for 2 minutes.
• Stir in garlic; decrease heat to low, and cover pot; cook for 2 minutes.
• Mash the potatoes in the pot with the back of a fork.
• Add in chicken stock; increase heat to medium.
• Stir well to scrape up the brown bits on the bottom of the pan.
• Bring mixture to a simmer and add the green onions and sliced asparagus (reserving tips).
• Cover, decrease heat, and simmer until the asparagus stalks are just tender, about 3 minutes.
• Stir in the half-and-half, reserved asparagus tips, salmon, and snow peas (if using); turn off heat and cover.
• The salmon will be opaque and cooked through in 3-4 minutes.
• Taste chowder and season with salt and several grinds of pepper, as needed.
• To serve, ladle into 4 bowls and garnish each with a sprinkle of chopped mint, chives, and dill; serve immediately.