Salmon Vegetable Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGGIE SALMON CHOWDER



Veggie Salmon Chowder image

This salmon chowder recipe came about as a way to use up odds and ends in my fridge. I thought other readers might enjoy a soup that began as an experiment but became a mainstay for me. -Liv Vors, Peterborough, Ontario

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 12

1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 cup reduced-sodium chicken broth
1/2 cup fresh or frozen corn
1/2 small onion, chopped
2 garlic cloves, minced
1-1/2 cups fresh spinach, torn
1/2 cup flaked smoked salmon fillet
1 teaspoon pickled jalapeno slices, chopped
1 tablespoon cornstarch
1/2 cup 2% milk
1 tablespoon minced fresh cilantro
Dash pepper

Steps:

  • In a large saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, covered, until potato is tender, 8-10 minutes., Stir in spinach, salmon and jalapeno; cook until spinach is wilted, 1-2 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro and pepper.

Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 645mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges

SALMON CHOWDER



Salmon Chowder image

This is cold-weather dining at its best. Generous pieces of fresh fish floating in a creamy broth with root vegetables make for a hearty and satisfying dinner.This recipe is from Lucinda Scala Quinn, and it appears on the Martha Stewart Living digital magazine for iPad.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Serves 6

Number Of Ingredients 10

2 tablespoons unsalted butter
1 leek, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well
1 red onion, quartered and thinly sliced
Coarse salt and freshly ground white pepper
3 small Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
2 carrots, halved lengthwise and thinly sliced
6 cups store-bought low-sodium fish stock or Lucinda Scala Quinn's Homemade Fish Stock
12 ounces skinless salmon, cut into 3/4-inch cubes
1/2 cup heavy cream
1 tablespoon chopped fresh dill

Steps:

  • Heat butter in a medium stockpot over medium-low heat. Cook leek and red onion until soft, 6 to 8 minutes. Season with 1 teaspoon salt. Stir in potatoes and carrots. Add stock and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, 6 to 8 minutes.
  • Add salmon and simmer until opaque, about 3 minutes. Stir in cream to heat through. Stir in dill, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Chowder can be refrigerated for up to 2 days. Reheat before serving.

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

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.

SALMON VEGETABLE CHOWDER



Salmon Vegetable Chowder image

Stir things up with this Salmon Vegetable Chowder. It's a comfort-food dish that's full of delicious veggies. Salmon Vegetable Chowder features zucchini and roasted corn.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 11

1 Tbsp. butter
1 small onion, chopped
2 stalks celery, sliced
1 cup fat-free reduced-sodium chicken broth
1/4 lb. red potato (about 1), peeled, chopped
1/2 cup chopped zucchini
1/8 tsp. ground red pepper (cayenne)
2 cups milk
1 cup frozen roasted corn
1 can (14.75 oz.) red salmon, drained, flaked
1 Tbsp. chopped fresh chives

Steps:

  • Melt butter in large saucepan on medium heat. Add onions and celery; cook and stir 3 min.
  • Add broth, potato, zucchini and red pepper; stir. Bring to boil; cover. Simmer 10 to 12 min. or until potatoes are tender, stirring occasionally.
  • Stir in milk, corn and salmon; simmer 5 min. Serve sprinkled with chives.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

SALMON CHOWDER



Salmon Chowder image

Provided by Food Network

Time 1h35m

Yield 6 servings

Number Of Ingredients 22

1 tablespoon canola oil
20 prawn shells
1/2 onion, diced
1/4 bunch fresh thyme
2 bay leaves
1 tablespoon black peppercorns
1 lemon, peeled
1 Roma tomato, seeded and diced
1/2 cup white wine
4 1/2 cups water
2 tablespoons canola oil
2 large sweet onions, cut into large dice
1/2 pound bacon, cooked and cut into 1/4-inch cubes
1/2 stalk celery, cut into large dice
4 medium Yukon gold potatoes, cut into large dice
1 teaspoon minced fresh thyme
1 cup heavy cream
2 pounds wild king salmon, cut into 3/4-inch cubes
Salt and freshly ground black pepper
2 tablespoons lemon juice
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh chives

Steps:

  • For the shell stock: In a large saucepan over low heat, add the oil and sweat the prawn shells with the onion, thyme, bay leaves, peppercorns, lemon, and tomato for 2 to 3 minutes. Add the white wine and water and simmer for 45 minutes. Strain and reserve.
  • For the chowder: In a large saucepan over low heat, add the oil and sweat the onions with the bacon and celery for 5 to 6 minutes. Add the potatoes and sweat for another 5 minutes. Add the thyme, shell stock, and cream and bring to a simmer for 15 to 20 minutes. Add the salmon and season with salt, pepper, and lemon juice. For service, garnish with tarragon and chives.

SALMON CHOWDER



Salmon Chowder image

This salmon chowder is a delicious thick soup filled with tender chunks of salmon, carrots, potatoes, corn and topped with crunchy bacon and fresh dill. This chowder is so delicious it's hard to stop eating it! It's healthy, nutritious, and filling.

Provided by Aleksandra

Categories     Main Course     Soup

Time 1h

Number Of Ingredients 17

1 tablespoon frying oil
7 slices bacon
1 large onion
2 celery stalks
2 large carrots
5 cloves garlic
2 tablespoons flour
1 teaspoon Old Bay seasoning
5 cups chicken broth
1 cup milk
2 lbs (900g) starchy potatoes such as russets
1 14-oz can corn ((400ml))
1 ½ lbs (700g) salmon
¼ cup heavy cream
2 teaspoons lemon juice
2 tablespoons chopped dill
salt and pepper (to taste)

Steps:

  • Cut the bacon and carrots into 1/2-inch (1.5 cm) cubes, cut the celery into slices, dice the onion, finely chop dill and garlic.
  • Cut the potatoes and salmon into 1-inch (2.5 cm) cubes.
  • Heat the frying oil over medium heat in a large pot and add bacon. Cook for a couple of minutes until fat renders from the bacon and it's crispy. Transfer bacon to a plate.
  • Add the onions, celery, and carrots. Cook, stirring from time to time, for 5 minutes, until softened.
  • Add the garlic and Old Bay seasoning, cook for 30 seconds. Stir in the flour and cook for a minute.
  • Add the broth and milk. Bring to a boil, simmer for 10 minutes.
  • Add the potatoes, bring the soup to a boil, simmer for 8 minutes.
  • Add drained corn and salmon, simmer for 3 minutes or until the fish is cooked through (you can take out a piece of fish onto a plate and cut it in half to see if it changed its color from dark pink to light pink).
  • Take the pot off the heat, add the cream, season the chowder with salt, pepper, and lemon juice, stir in chopped dill.
  • Pour the soup into bowls, crumble with cooked bacon and sprinkle with more dill.
  • Enjoy!

Nutrition Facts : Calories 424 kcal, ServingSize 1 serving

SALMON AND VEGETABLE CHOWDER



Salmon and Vegetable Chowder image

Provided by Lynda Hotch Balslev

Categories     Soup/Stew     Milk/Cream     Fish     Potato     Vegetable     Salmon     Corn     White Wine     Winter     Bon Appétit     Switzerland

Yield Serves 4 to 6

Number Of Ingredients 12

1 tablespoon vegetable oil
1 leek (white and pale green parts only), sliced
1 teaspoon fennel seeds
1 large russet potato, peeled, diced
1 large zucchini, diced
1 cup frozen corn kernels
1 carrot, diced
2 tablespoons chopped fresh thyme or 2 teaspoons dried
3 cups canned low-salt chicken broth
1/2 cup dry white wine
1 pound skinless salmon fillet, cut into 3/4-inch pieces
1 cup whipping cream

Steps:

  • Heat oil in heavy large pot over medium heat. Add leek and fennel seeds and sauté until leek is tender but not brown, about 5 minutes. Add potato, zucchini, corn, carrot and half of thyme. Stir 2 minutes. Add broth and wine; simmer until potato is tender, about 15 minutes. Add salmon and cream. Simmer until salmon is just opaque in center, about 5 minutes. Season chowder to taste with salt and pepper.
  • Ladle chowder into deep bowls. Sprinkle with remaining thyme.

SALMON-VEGETABLE CHOWDER



Salmon-Vegetable Chowder image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 slices bacon, chopped
6 shallots, chopped
1/3 cup chopped fresh dill
3 medium Yukon gold potatoes, peeled and diced
6 medium carrots, diced
Kosher salt
1 10-ounce package sliced white mushrooms
10 ounces Brussels sprouts, halved (quartered if large)
2 large egg yolks
1 cup half-and-half
3 tablespoons dry white wine or fresh lemon juice
3/4 pound skinless salmon fillet, cut into 2-inch pieces
Freshly ground pepper

Steps:

  • Cook the bacon in a large saucepan over medium heat until crisp, about 5 minutes. Stir in the shallots and half of the dill and cook until the shallots are soft, about 3 minutes.
  • Add the potatoes, carrots, 4 cups water and 1 teaspoon salt. Increase the heat to medium high, cover and bring to a simmer. Cook until the potatoes and carrots are almost tender, about 6 minutes. Add the mushrooms and Brussels sprouts and cook until all of the vegetables are tender, about 6 more minutes. Meanwhile, whisk the egg yolks, half-and-half and wine in a small bowl.
  • Reduce the heat to medium low, add the salmon and cook until opaque, 2 to 3 minutes. Gently stir in the egg mixture and cook until the soup thickens slightly, 1 to 2 minutes. Season with salt and pepper. Divide among bowls and top with the remaining dill.

More about "salmon vegetable chowder recipes"

SALMON CHOWDER RECIPE | EATINGWELL
salmon-chowder-recipe-eatingwell image
2016-06-03 The flavor of this salmon chowder recipe is greatly enhanced by adding either fresh dill or dried tarragon: each herb lends its own distinctive …
From eatingwell.com
5/5 (15)
Total Time 30 mins
Category Diabetic Salmon Recipes
Calories 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.


SALMON VEGETABLE CHOWDER • COOKING HAWAIIAN …
salmon-vegetable-chowder-cooking-hawaiian image
2020-08-12 SALMON VEGETABLE CHOWDER. By. Cooking Hawaiian Style - August 12, 2020. 3. 2076. Share. Facebook. Twitter. Pinterest. WhatsApp - …
From cookinghawaiianstyle.com
4.2/5 (4)
Total Time 45 mins
Category Soup
Calories 351 per serving


SMOKY TOMATO SALMON CHOWDER | BETTER HOMES & …
smoky-tomato-salmon-chowder-better-homes image
2009-02-01 Preheat oven to 425 degrees F. Place sweet peppers, onion, and jalapeño pepper, cut sides down, on foil-lined baking sheet. Roast for 15 to 20 …
From bhg.com
5/5 (13)
Calories 218 per serving
Total Time 45 mins
  • Thaw salmon, if frozen. Rinse; pat dry with paper towels. Sprinkle with the 1 to 2 teaspoons chili powder and the 1/2 teaspoon salt. Cover and refrigerate while roasting vegetables.
  • Preheat oven to 425 degrees F. Place sweet peppers, onion, and jalapeño pepper, cut sides down, on foil-lined baking sheet. Roast for 15 to 20 minutes. Loosely wrap vegetables in foil; let stand for 15 minutes.
  • Meanwhile, place salmon in a shallow greased baking pan; fold under thin edges. Bake for 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork; keep warm.
  • With a sharp knife loosen and peel off skins from peppers; discard skins. Coarsely chop peppers and onion; transfer to a large saucepan. Add broth and canned tomatoes. Bring to boiling, stirring occasionally. Remove from heat. Season to taste with salt and black pepper. Fold in chopped tomato and parsley.


SALMON CHOWDER - RECIPE GIRL
salmon-chowder-recipe-girl image
2019-10-03 If you are a lover of clam chowder, you’ll most definitely want to try this recipe for salmon chowder too. It’s creamy and rich, just like clam …
From recipegirl.com
4.7/5 (6)
Category Soup
Cuisine American
Calories 234 per serving
  • In a large saucepan, sauté the celery, onion, green pepper and garlic in butter until the vegetables are tender. Add the 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.


SALMON CHOWDER | RICARDO
salmon-chowder-ricardo image
2008-11-29 Add the remaining broth, potatoes and corn. Bring back to a boil, reduce the heat and simmer until the potatoes are tender, about 20 minutes. …
From ricardocuisine.com
5/5 (42)
Total Time 55 mins
Category Main Dishes
Calories 340 per serving


DELICIOUS SALMON VEGETABLE CHOWDER | CANADIAN …
delicious-salmon-vegetable-chowder-canadian image
2009-10-15 Our Recipes. Delicious Salmon Vegetable Chowder Our dietitians' favourite. Dinner; Lunch; Main Dishes; This easy satisfying soup is chockfull of …
From dairyfarmersofcanada.ca
Servings 4
Energy 331 Calories
Carbohydrate 20 g
Fat 17 g


HEARTY SALMON-VEGETABLE CHOWDER – CLOVER LEAF
hearty-salmon-vegetable-chowder-clover-leaf image
Hearty Salmon-Vegetable Chowder. Serves 6 . Prep Time 5 min. cook Time 25 min Time to Table 30 min. A most satisfying, robust and delicious chowder! SHARE THIS RECIPE USED IN THIS RECIPE. Sockeye Salmon. Pink …
From cloverleaf.ca


SALMON AND VEGETABLE CHOWDER RECIPE BY LYNNE - COOKEATSHARE
2021-02-04 In 2 1/2 qt.saucepan cook onion, celery, green pepper, and garlic in 1/4 cup of the broth until tender. Add potatoes, carrots, salt, dill and remaining broth.
From cookeatshare.com
5/5 (1)
Total Time 50 mins
Category Quick And Easy
Calories 357 per serving


FRESH SALMON CHOWDER RECIPE - THE SPRUCE EATS
2008-09-20 Fresh salmon is an excellent choice for this chowder, but feel free to use chunks of canned salmon if you prefer; it'll still work. This salmon chowder recipe includes cheddar cheese and a variety of vegetables, including potatoes, peas, celery, and carrots. You can use Yukon gold, red potatoes, or any other potato you have on hand. Serve for a light lunch or …
From thespruceeats.com
4.3/5 (47)
Total Time 45 mins
Cuisine Southern, American
Calories 416 per serving


THE BEST SALMON AND CORN CHOWDER - LENA'S KITCHEN
2021-09-22 Turn the heat down to a gentle simmer, remove the corn cobs and thyme sprigs. Now add in the salmon, shucked corn, bacon (reserve some for topping the soup), and heavy cream. Bring to a simmer, and cook for an additional 5 minutes. Adjust seasonings if needed. Remove from heat.
From lenaskitchenblog.com
4.8/5 (13)
Total Time 40 mins
Category Dinner, Main Course
Calories 673 per serving


SALMON AND WHITE FISH CHOWDER - THE WELLBEING BARISTA
2020-05-10 The Salmon and White Fish Chowder recipe is our family favorite for wintery Thursday nights when we usually eat fish. This healthy fish chowder is good for all the family, adults, and kids alike. My daughter calls it milk soup since the recipe contains milk. As regards, kids, especially babies, and toddlers make sure to clean well the fish before serving. This is a …
From wellbeingbarista.com
Servings 4
Total Time 28 mins
Category Main Course, Soup


CROCKPOT SALMON CHOWDER RECIPE - THE SPRUCE EATS
2013-10-11 1 medium red bell pepper, seeded and diced. 1 jalapeno pepper, seeded and diced. 2 cups vegetable or seafood broth. 1 teaspoon. seafood seasoning, such as Old Bay. 2 5 ounces. cans salmon, drained (or 1 cup leftover cooked salmon, flaked) 1 cup cream or half and half. Optional: 3 to 5 dashes hot sauce. 4 to 6 slices bacon, cooked, for garnish.
From thespruceeats.com
4/5 (12)
Total Time 7 hrs 15 mins
Category Soup
Calories 338 per serving


SALMON CHOWDER - RECIPES - LIFESOURCE NATURAL FOODS
Cook uncovered for 15 minutes or until vegetables are tender. Whisk flour into the half and half until smooth. Slowly pour into the soup, stirring continuously. Bring to a boil, reduce heat and simmer until thickened, about 3-5 minutes. Stir in frozen corn and smoked salmon. Lay chunks of salmon on top. Cover and cook for another 5-10 minutes ...
From lifesourcenaturalfoods.com


VEGETABLE AND SALMON CHOWDER | EATFRESH
Directions. 1. Spray large saucepan with nonstick cooking spray; add onions, carrots and celery and cook over medium heat for 3 to 4 minutes or until tender. 2. Add corn and chicken broth; heat to boiling. Reduce heat; simmer for 10 minutes. Add salmon and canned potatoes; cook for 5 …
From eatfresh.org


SALMON CHOWDER RECIPE – SOPO SEAFOOD
2021-01-18 Salmon Chowder Recipe Video Ingredients • 8 oz Atlantic Salmon filet (sockeye salmon is also another excellent option)o 1 garlic clove, finely grated • 5 pearl onions, cut into halves, quarters if large • 1 celery rib, finely diced • 1 large carrot, peeled and finely diced • 4 medium red potatoes, scrubbed and cut into quarters • 1 cup fresh corn kernels • 1/3 cup dry …
From soposeafood.com


SALMON-VEGETABLE CHOWDER RECIPE
Salmon-vegetable chowder recipe. Learn how to cook great Salmon-vegetable chowder . Crecipe.com deliver fine selection of quality Salmon-vegetable chowder recipes equipped with ratings, reviews and mixing tips. Get one of our Salmon-vegetable chowder recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Spring salmon with …
From crecipe.com


SALMON VEGETABLE CHOWDER RECIPE
Salmon vegetable chowder recipe. Learn how to cook great Salmon vegetable chowder . Crecipe.com deliver fine selection of quality Salmon vegetable chowder recipes equipped with ratings, reviews and mixing tips. Get one of our Salmon vegetable chowder recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 73% Salmon-Vegetable …
From crecipe.com


SALMON CHOWDER RECIPE | EATINGWELL
The flavor of this salmon chowder recipe is greatly enhanced by adding either fresh dill or dried tarragon: each herb lends its own distinctive flavor to the soup. To give this soup a thick, chowder texture, we use instant mashed potatoes, which eliminates the need for heavy cream or butter. Leftover mashed potatoes work too, but give a slightly less-velvety texture.
From sixthaxis.of.dyndns.info


Related Search