Pantry Shelf Salmon Chowder Recipes

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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

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.

CANNED SALMON CHOWDER - A CANNED SALMON SOUP RECIPE



Canned Salmon Chowder - A Canned Salmon Soup Recipe image

Canned Salmon Chowder is the easiest canned salmon soup recipe. It's so simple with just canned salmon, butter, milk, salt and pepper. Grab a can of salmon at the store for this cheap dinner option.

Provided by Barbara

Categories     Entree     Side Dish     Soup

Time 20m

Number Of Ingredients 5

14.75 ounces canned salmon
3 Tablespoons butter (or margarine)
2 1/2 quarts milk (preferable whole milk)
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Steps:

  • Drain salmon, reserving the juices. Remove bones and skin with hands, and discard. Chunk salmon into bite-sized pieces.
  • Heat butter in large soup or saucepan until browned.
  • Pour in milk, and heat over low heat until it comes in a gentle simmer, stirring often.
  • Add chunked salmon, salmon juices and salt and pepper. Heat over low until salmon is warmed through.
  • Taste, and adjust seasonings if needed. Serve with crackers, oyster crackers or bread cubes.

PANTRY SHELF SALMON CHOWDER



Pantry Shelf Salmon Chowder image

The salmon chowder could not be simpler to make,,if you can open a can you can make it in a few minutes and it is tasty.

Provided by Marian Arbour

Categories     Chowders

Time 30m

Number Of Ingredients 7

1 medium onion cut in half and sliced thin
1 Tbsp butter
1 can(s) {10-3/4 ounce} cream of celery soup
1 1/3 c milk
1 can(s) {7-1/2 ounce} drained salmon bones removed
1 can(s) {15 ounce} cream style corn
1 Tbsp minced fresh parsley

Steps:

  • 1. In saucepan saute the onion in the butter until tender stir in remaining ingredients and heat through..

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PANTRY SHELF SALMON CHOWDER RECIPES
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