No Work Salmon Chowder Recipes
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
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
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
NO WORK SALMON CHOWDER
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all of the ingredients and simmer, about 20 minutes, covered until rice is tender. Season to taste with salt and Tabasco sauce.
NO WORK SALMON CHOWDER
Steps:
- Combine salmon, corn, tomatoes, clam juice and rice. Cover and simmer for 20 minutes until rice is tender; season with salt and pepper and garnish with scallion.
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SALMON CHOWDER RECIPE | EATINGWELL
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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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5/5 (2)Estimated Reading Time 1 minServings 4Total Time 45 mins
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4.8/5 (4)Total Time 50 minsCategory Main CourseCalories 414 per serving
- 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).
- Add the onions and celery to the pan, and cook until soft and slightly brown around the edges, 5-6 minutes. If the bottom of the pan ever becomes too dark like it’s about to burn, add 1-2 tablespoons of water, then use a spatula to scrape the brown bits from the bottom of the pan, stirring them back in with the vegetables (this is called deglazing), then reduce the heat slightly.
- Add the flour and toss with the vegetables to coat. Cook for about 2 minutes while stirring, then add some of the stock (again using the liquid to deglaze the pan if necessary).
- Once the bottom of the pan is free of any glaze, add the remaining stock along with the half-and-half and potatoes. Bring the mixture to a boil, then reduce to a simmer over low heat. Cook for 5 minutes, then add the salmon, corn and thyme. Simmer gently for an additional 10-15 minutes, uncovered, until the potatoes are fork-tender and the salmon is cooked through. Remove and discard the thyme stems. Add the cooked bacon back to the pot, and season with salt and pepper. Taste; adjust seasoning if desired.
SALMON CHOWDER - SALT & LAVENDER
From saltandlavender.com
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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