VEGGIE SALMON CHOWDER
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
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
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
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
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
NORTHWEST SALMON CHOWDER
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
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
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
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
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
Provided by Food Network
Time 1h35m
Yield 6 servings
Number Of Ingredients 22
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
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
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
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
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
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
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
From eatingwell.com
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.
SALMON VEGETABLE CHOWDER • COOKING HAWAIIAN …
From cookinghawaiianstyle.com
4.2/5 (4)Total Time 45 minsCategory SoupCalories 351 per serving
SMOKY TOMATO SALMON CHOWDER | BETTER HOMES & …
From bhg.com
5/5 (13)Calories 218 per servingTotal 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
From recipegirl.com
4.7/5 (6)Category SoupCuisine AmericanCalories 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
From ricardocuisine.com
5/5 (42)Total Time 55 minsCategory Main DishesCalories 340 per serving
DELICIOUS SALMON VEGETABLE CHOWDER | CANADIAN …
From dairyfarmersofcanada.ca
Servings 4Energy 331 CaloriesCarbohydrate 20 gFat 17 g
HEARTY SALMON-VEGETABLE CHOWDER – CLOVER LEAF
From cloverleaf.ca
SALMON AND VEGETABLE CHOWDER RECIPE BY LYNNE - COOKEATSHARE
From cookeatshare.com
5/5 (1)Total Time 50 minsCategory Quick And EasyCalories 357 per serving
FRESH SALMON CHOWDER RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (47)Total Time 45 minsCuisine Southern, AmericanCalories 416 per serving
THE BEST SALMON AND CORN CHOWDER - LENA'S KITCHEN
From lenaskitchenblog.com
4.8/5 (13)Total Time 40 minsCategory Dinner, Main CourseCalories 673 per serving
SALMON AND WHITE FISH CHOWDER - THE WELLBEING BARISTA
From wellbeingbarista.com
Servings 4Total Time 28 minsCategory Main Course, Soup
CROCKPOT SALMON CHOWDER RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (12)Total Time 7 hrs 15 minsCategory SoupCalories 338 per serving
SALMON CHOWDER - RECIPES - LIFESOURCE NATURAL FOODS
From lifesourcenaturalfoods.com
VEGETABLE AND SALMON CHOWDER | EATFRESH
From eatfresh.org
SALMON CHOWDER RECIPE – SOPO SEAFOOD
From soposeafood.com
SALMON-VEGETABLE CHOWDER RECIPE
From crecipe.com
SALMON VEGETABLE CHOWDER RECIPE
From crecipe.com
SALMON CHOWDER RECIPE | EATINGWELL
From sixthaxis.of.dyndns.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love