Harvest Salmon Chowder Recipes

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.

HARVEST CORN CHOWDER

Steps:

• In a large saucepan, saute onion in butter until tender. Add the cream-style corn, kernel corn, potatoes, soup and mushrooms. Stir in milk. Add green and red peppers. Season with pepper. , Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Garnish with bacon.

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 on low heat until heated through and cheese melts.

HARVEST SALMON CHOWDER

Steps:

• In a large saucepan or stockpot, melt the butter over medium-high heat.
• Add the onion, celery, green pepper, and garlic and saute until translucent, about 5 minutes.
• Add the potatoes, carrots, broth, salt, pepper, and dill seed. Cover and simmer for 20 minutes.
• Add the zucchini and yellow squash and simmer for 5 minutes.
• Flake the salmon and add to the pot along with its liquid, the milk, and the corn.
• Heat to boil through before serving.