ALASKAN SMOKED SALMON RECIPE RECIPES

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SMOKED SALMON CHOWDER - DELICIOUS HEALTHY RECIPES MAD…



Smoked Salmon Chowder - Delicious Healthy Recipes Mad… image

This creamy Smoked Salmon Chowder is truly comfort food in a bowl! Made with hot-smoked salmon (full of heart-healthy fats) and a ton of nutrient-packed veggies (onion, celery, carrots, potatoes, corn and cauliflower), it’s a good-for-you soup the whole family will love. Stove top and Instant Pot directions provided.

Provided by Gina

Categories     Dinner    Soup

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 17

2 tablespoons unsalted butter
1 medium yellow onion (diced)
3 medium carrots (½-inch dice)
3 large celery stalks (½-inch dice)
2 garlic cloves (minced)
2 teaspoons kosher salt
2 tablespoons all-purpose flour
½ cup white wine (such as Sauvignon Blanc)
1 teaspoon dry thyme
3 cups reduced sodium chicken broth
1 12-ounce wedge cauliflower (1/4 of a large head), stem attached
3 small red potatoes (peeled and diced into ½ inch pieces)
1 cup frozen corn kernels
2 cups whole milk
Freshly ground black pepper
8 ounces skinless hot-smoked salmon
Chopped chives (for garnish)

Steps:

  • STOVE TOP DIRECTIONS
  • In a large Dutch oven or heavy pot, melt butter over medium heat.
  • Add the onion, carrots, celery, garlic and ½ teaspoon salt and sauté until vegetables start to soften, about 5 minutes.
  • Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
  • Add wine and deglaze the pot (scraping brown bits off the bottom).
  • Add the thyme, broth, cauliflower and potatoes, bring the pot to a boil, then reduce heat to simmer, cover and cook for 20 minutes.
  • Remove the lid from pot and transfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Transfer puree back to the pot.
  • Add the milk, corn, and smoked salmon and heat through for about 5 minutes.
  • Season with remaining salt and freshly ground pepper, to taste.
  • Ladle 2 cups of soup into each bowl and top with chives
  • INSTANT POT DIRECTIONS 
  • Press sauté on the Instant Pot.
  • When hot, add the butter.  Once melted, add the onion, carrots, celery, garlic and ½ teaspoon salt and sauté until vegetables start to soften, about 5 minutes.
  • Sprinkle flour evenly over vegetables and cook, stirring often, for 1 minute.
  • Press cancel. Add the wine and deglaze the pot (scraping brown bits off the bottom).
  • Add the thyme, broth, cauliflower and potatoes, seal and switch pot to Manual.
  • Cook on high pressure for 10 minutes.
  • Quick release, then open when the pressure subsides.
  • Transfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Transfer puree back to the pot.
  • Add the milk, corn, and smoked salmon and heat through for about 5 minutes.
  • Season with remaining salt and freshly ground pepper, to taste.
  • Ladle 2 cups of soup into each bowl and top with chives.

Nutrition Facts : ServingSize 2 cups, Calories 377 kcal, CarbohydrateContent 36 g, ProteinContent 31 g, FatContent 11.5 g, SaturatedFatContent 5 g, CholesterolContent 77 mg, SodiumContent 783 mg, FiberContent 6 g, SugarContent 9 g

SALMON CHOWDER RECIPE | ALLRECIPES



Salmon Chowder Recipe | Allrecipes image

I don't like fish, but I LOVE this soup!

Provided by KENULIA

Categories     Fish Chowder

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

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, CarbohydrateContent 26.5 g, CholesterolContent 104.2 mg, FatContent 25.9 g, FiberContent 2.2 g, ProteinContent 38.6 g, SaturatedFatContent 12.7 g, SodiumContent 1139.5 mg, SugarContent 8.6 g

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