Best 6 Buttermilk Salmon Chowder Recipes
Indulge in the creamy delight of Buttermilk Salmon Chowder, a delectable seafood soup that tantalizes taste buds with every spoonful. This chowder features tender salmon, succulent shrimp, and a medley of vegetables enveloped in a rich and flavorful buttermilk broth. The subtle tanginess of buttermilk adds a refreshing twist to the classic chowder, creating a harmonious balance of flavors.
Accompanying this main recipe are three variations that offer unique culinary experiences. For a vegetarian delight, try the Buttermilk Vegetable Chowder, where hearty vegetables take center stage, delivering a symphony of flavors and textures. If you prefer a classic seafood chowder, the New England Salmon Chowder is a must-try, featuring a creamy broth brimming with tender salmon, potatoes, and corn. And for a taste of the tropics, embark on a culinary journey with the Caribbean Salmon Chowder, where the vibrant flavors of coconut milk, mango, and habanero peppers dance on your palate.
Whether you're a seafood aficionado or a vegetarian enthusiast, these buttermilk chowder recipes promise a satisfying and memorable meal. Gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you craving more.
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.
EASY, CREAMY ONE-POT SALMON CHOWDER RECIPE
As a born-and-bred Boston kid, chowder holds a special place in my heart, and fish-based chowders doubly so, as a fish chowder was the very first dish I ever got to stick on a real restaurant menu. It was creamy, rich, and satisfying, and totally impractical for any kind of home cooking. At home, I take a much more traditional one-pot approach to chowder-making. While the resulting dish it may not quite reach the lofty heights of fine dining, the results are still creamy, satisfying, delicious, a great use of leftovers or inexpensive fish, and-most important-really, really easy.
Provided by J. Kenji López-Alt
Categories Entree Mains Quick Dinners Soups and Stews Soup
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Serve immediately, garnish with minced fresh herbs, hot sauce, and crackers.
Nutrition Facts : Calories 538 kcal, Carbohydrate 32 g, Cholesterol 77 mg, Fiber 3 g, Protein 21 g, SaturatedFat 14 g, Sodium 1662 mg, Sugar 11 g, Fat 37 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
CANNED SALMON CHOWDER - A CANNED SALMON SOUP RECIPE
Steps:
- Drain salmon, reserving the juices. Remove bones and skin with hands, and discard. Chunk salmon into bite-sized pieces.
- Heat butter in large soup or saucepan until browned.
- Pour in milk, and heat over low heat until it comes in a gentle simmer, stirring often.
- Add chunked salmon, salmon juices and salt and pepper. Heat over low until salmon is warmed through.
- Taste, and adjust seasonings if needed. Serve with crackers, oyster crackers or bread cubes.
SALMON CHOWDER WITH DILL
Provided by Food Network Kitchen
Time 4h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put the clam juice in a medium microwave-safe bowl and microwave until very hot, about 5 minutes.
- Meanwhile, scatter the potatoes, carrots, celery, onion and garlic in a 6-quart slow cooker. Tie the dill, parsley, thyme, bay leaves and lemon zest together with twine and add to the slow cooker. Pour in the hot clam juice; cover and cook on high, 3 1/2 hours.
- Season the salmon with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stir the heavy cream into the vegetables in the slow cooker, then partially submerge the salmon in the liquid. Cover and cook 30 more minutes.
- Discard the herb bundle; season the chowder with salt and pepper. Serve topped with chives and dill.
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
SMOKED-FISH CHOWDER
We love Bar Harbor clam juice, which has no salt added and a gentle, briny flavor. It's a good stand-in for when you don't want to bother making fish stock (i.e., most of the time).
Provided by Claire Saffitz
Categories Bon Appétit Soup/Stew Fish Chowder Potato Bacon Leek Buttermilk Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat butter in a large Dutch oven or other heavy pot over medium-low. Add bacon and cook, stirring often, until brown and crisp, 8-10 minutes. Increase heat to medium and add onion, leek, celery, and bay leaves; cook, stirring often, until onion is translucent and softened, 8-10 minutes.
- Add potatoes and clam juice to pot; season lightly with salt and generously with pepper. Bring to a simmer and cook, uncovered, stirring occasionally, until potatoes are tender, 10-15 minutes. For a thicker texture, smash several pieces of potato against the sides of the pot. Add trout and buttermilk and simmer about 5 minutes (to give flavors time to blend together). Taste and season with more salt and pepper as desired. Remove from heat and stir in cream.
- Ladle chowder into bowls, top with trout roe, if desired, and season with coarsely ground pepper.
- Do Ahead
- Chowder can be made 2 days ahead. Let cool; cover and chill. Reheat gently over low before serving.
Tips:
- Choose the right salmon: Use fresh or frozen salmon fillets, steaks, or even canned salmon. For best results, use wild-caught salmon, which has a more robust flavor and is better for the environment.
- Don't overcook the salmon: Salmon is a delicate fish that can easily become dry and tough if overcooked. Cook it gently over low heat until it is just cooked through, or about 5-7 minutes per inch of thickness.
- Use a good quality buttermilk: Buttermilk adds a rich, tangy flavor to the chowder. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Don't skimp on the vegetables: Vegetables add flavor, texture, and nutrients to the chowder. Use a variety of vegetables, such as potatoes, carrots, celery, and onions.
- Season the chowder well: Buttermilk salmon chowder should be flavorful and well-seasoned. Use a combination of salt, pepper, garlic powder, onion powder, and dried thyme to taste.
- Serve the chowder hot: Buttermilk salmon chowder is best served hot, with a side of crusty bread or crackers.
Conclusion:
Buttermilk salmon chowder is a creamy, flavorful, and satisfying soup that is perfect for a cold day. It is also a relatively easy soup to make, and it can be tailored to your own preferences. So next time you are looking for a delicious and comforting meal, give buttermilk salmon chowder a try.
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