Red Curry Salmon Chowder Recipes

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SALMON CHOWDER



Salmon Chowder image

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

3 tablespoons butter
¾ cup chopped onion
½ cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
½ pound Cheddar cheese, shredded

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

RED THAI SALMON CURRY



Red Thai salmon curry image

Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 7

1 tsp vegetable or sunflower oil
1 tbsp Thai red curry paste
1 onion, sliced
250ml reduced-fat coconut milk
500g skinless salmon fillet, cut into chunks
200g pack trimmed green bean
coriander or basil, to serve

Steps:

  • Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
  • Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.

Nutrition Facts : Calories 326 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.46 milligram of sodium

CURRIED SEAFOOD CHOWDER



Curried Seafood Chowder image

For a low-salt, low-fat diet, coat pan with nonstick spray rather than using butter and use low-sodium bouillon powder, skim evaporated milk and skim milk. Please don't substitute canned for frozen peas; they taste awful in this. Cooking time also includes final 10 minutes off flame.

Provided by echo echo

Categories     Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon butter
2 cups sliced mushrooms
1/2 large onion, chopped
1 teaspoon curry powder
2 tablespoons flour
1/4 cup evaporated milk
1 1/2 cups milk
1 teaspoon chicken bouillon powder
2 tablespoons sherry wine
1 dash cayenne
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/4 teaspoon sugar
2/3 lb medium shrimp, peeled and deveined
1 lb scallops
1 1/2 tablespoons lemon juice
2 tablespoons green onions
2 tablespoons finely chopped sweet bell peppers (color of your choice)
1 cup frozen green pea, thawed

Steps:

  • Melt butter in a dutch oven or large pot.
  • Over medium-high heat, sauté mushrooms and onion until tender, about 5 minute.
  • Stir in curry powder and flour, then stir in next 8 ingredients (evaporated milk through sugar) plus 1 1/2 cups water. Bring to a boil.
  • Add shrimp and scallops, return to boiling and then immediately reduce heat to a simmer.
  • Let simmer, stirring often (including scraping bottom of pan), until shrimp begin to curl and scallops turn opaque, about 15 minutes.
  • Remove from heat and immediately stir in the remaining ingredients.
  • Let stand 10 minutes, then serve.

Nutrition Facts : Calories 382.1, Fat 10.1, SaturatedFat 5.1, Cholesterol 177.8, Sodium 515.7, Carbohydrate 22.8, Fiber 2.6, Sugar 4.3, Protein 42.4

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