Pantry Shelf Salmon Chowder Recipes

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.

LEFTOVER SALMON FILLET CHOWDER

Steps:

• Boil potatoes until tender, drain and set aside.
• In large saucepan (preferably non-stick) saute onions and celery in butter until tender.
• Add flour, salt and pepper and stir until blended.
• Slowly whisk in milk.
• Bring to a boil stirring constantly, reduce heat to medium and cook until thickened, about 10 minutes.
• Add potatoes, salmon, peas and dill and heat through.
• Stir in cheeses and cook until melted.
• Serve garnished with green onions.

PANTRY SHELF SALMON CHOWDER

Steps:

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

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.