SALMON CHOWDER RECIPES

Name: Smoked Salmon Chowder
Total time: 30 min
Yield: Makes 4 to 6 servings
Ingredients: 1 tablespoon olive oil; 3 medium leeks, white and light green parts only, rinsed and sliced (about 3 cups); 1 garlic clove, minced; 1 large russet potato, peeled and cubed; 1 large stalk celery, chopped; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 cups vegetable broth; 2 tablespoons tomato paste; 2 cups milk (any fat content); 8 ounces smoked salmon, flaked; 1/2 cup heavy cream; 2 tablespoons chives, chopped

SMOKED SALMON CHOWDER RECIPE | EPICURIOUS

Smoked Salmon Chowder Recipe | Epicurious image

Simple to make and packed with omega-3s, this soup can be an easy weeknight supper or a sophisticated starter at a dinner party. Serve it with oyster crackers for the kids.

Provided by Victoria Granof

Total Time 30 minutes

Yield Makes 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
3 medium leeks, white and light green parts only, rinsed and sliced (about 3 cups)
1 garlic clove, minced
1 large russet potato, peeled and cubed
1 large stalk celery, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups vegetable broth
2 tablespoons tomato paste
2 cups milk (any fat content)
8 ounces smoked salmon, flaked
1/2 cup heavy cream
2 tablespoons chives, chopped

Steps:

1. Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the leeks and garlic and sautéthem for 2 minutes.
2. Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.
3. Add the broth and simmer until the potato is tender, about 15 minutes.
4. Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don't let it boil, or the milk will separate).
5. As it simmers, stir in the cream.
6. Remove from heat, garnish with the chives, and serve.

SIMPLE SALMON CHOWDER RECIPE: HOW TO MAKE IT

Simple Salmon Chowder Recipe: How to Make It 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 salmon chowder 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

Total Time 01 hours 10 minutes

Prep Time 10 minutes

Cook Time 60 minutes

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, FatContent 15g fat (8g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 1095mg sodium, CarbohydrateContent 18g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 16g protein.

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