Veggie Salmon Chowder Recipes

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

Ingredients

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 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

Ingredients

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.

HEALTHY SALMON CORN CHOWDER

Healthy Salmon Corn Chowder image

This is creamy good, yet low fat and good for you.This chowder is easy to make and requires only one pot. The salmon comes out tender and sweet. Use your favourite cheese, but gouda is extra special. Add 1/4 tsp Harissa(chili paste) for a special taste sensation.

Provided by Sageca

Categories Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 chopped onion
1/2 cup chopped celery
2 garlic cloves, crushed
2 cups diced potatoes
2 carrots, diced
2 cups milk
2 cups chicken broth
3/4 cup corn niblets
1/2 cup water
2 tablespoons cornstarch
1 salmon fillet, cubed
salt and pepper
1 cup shredded cheese

Steps:

Heat the olive oil in a large saucepan over medium heat and sauté the onions, garlic and celery for 3 minutes.
Add the potatoes, carrots, milk, chicken broth and cook stirring occasionally, for 20 minutes.
Add corn last 5 minutes.
Stir cornstarch with water; add to chowder to thicken it.
At this point add salmon and let it poach a few minutes being careful no to overcook it.
Taste and adjust the seasoning.
Serve piping hot in bowls and sprinkle with your favourite cheese.

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