Best 5 Chowder Of Salmon Green Peas Recipes

Chowders are thick soups or stews that are typically made with seafood, vegetables, and a creamy or milky base. Salmon chowder is a classic chowder recipe that is made with fresh or canned salmon, vegetables such as potatoes, carrots, celery, and onions, and a creamy base made with milk or cream. This chowder is a hearty and flavorful soup that is perfect for a cold winter day.

The article features three different recipes for salmon chowder:

* **Classic Salmon Chowder:** This recipe is a traditional salmon chowder recipe that is made with fresh or canned salmon, vegetables, and a creamy base made with milk or cream.
* **Cheesy Salmon Chowder:** This recipe is a variation on the classic salmon chowder recipe that adds cheese to the soup. The cheese gives the soup a rich and creamy flavor.
* **Salmon Chowder with Green Peas:** This recipe is a light and refreshing variation on the classic salmon chowder recipe. The green peas add a pop of color and flavor to the soup.

All three of these recipes are easy to make and can be prepared in under an hour. They are perfect for a quick and easy weeknight meal or a special occasion dinner.

Check out the recipes below so you can choose the best recipe for yourself!

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.

CREAMY SALMON CHOWDER

Creamy Salmon Chowder image

A comforting stew to extend or use up leftover salmon. Very flexible to what you have on hand.

Provided by The Angerers

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 54m

Yield 6

Number Of Ingredients 13

Ingredients

3 large potatoes, or more to taste, diced
3 carrots, or more to taste, diced
2 tablespoons butter
1 small red onion, diced
⅓ cup all-purpose flour
6 cups milk
2 cups frozen corn
1 cup skinned and boned cooked salmon, or more to taste
1 cup frozen green beans
½ cup frozen peas
2 teaspoons salt, or to taste
1 ½ teaspoons dill
freshly ground black pepper to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until softened, 4 to 6 minutes.
Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Remove from heat; stir in flour until a smooth paste forms. Return to heat and pour in milk slowly, stirring constantly.
Stir potatoes, carrots, corn, salmon, green beans, peas, salt, dill, and black pepper into the pot. Cook and stir until chowder thickens, about 5 minutes. Reduce heat to low; cover and simmer until green beans are tender, about 5 minutes.

Nutrition Facts : Calories 422.7 calories, Carbohydrate 62.9 g, Cholesterol 41.8 mg, Fat 11.7 g, Fiber 6.3 g, Protein 18.8 g, SaturatedFat 6.1 g, Sodium 927.6 mg, Sugar 15.7 g

SPRING SALMON CHOWDER

Spring Salmon Chowder image

You can't help but fill up on this creamy salmon chowder. Veggies make it a whole meal in a bowl. -Pat Waymire, Yellow Springs, Ohio

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

2 cups cauliflowerets
1 tablespoon water
2 tablespoons butter
2 celery ribs, thinly sliced
8 green onions, thinly sliced
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dill weed
4 cups 2% milk
1 can (14-3/4 ounces) salmon, drained, skin and bones removed
1 package (9 ounces) frozen peas, thawed
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese

Steps:

In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once., In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately.

Nutrition Facts : Calories 256 calories, Fat 11g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 558mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein.

SALMON CHOWDER

Salmon Chowder image

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

Ingredients

2 tablespoons unsalted butter
1 leek, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well
1 red onion, quartered and thinly sliced
Coarse salt and freshly ground white pepper
3 small Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
2 carrots, halved lengthwise and thinly sliced
6 cups store-bought low-sodium fish stock or Lucinda Scala Quinn's Homemade Fish Stock
12 ounces skinless salmon, cut into 3/4-inch cubes
1/2 cup heavy cream
1 tablespoon chopped fresh dill

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, MUSHROOM, AND PEA CHOWDER

Salmon, Mushroom, and Pea Chowder image

Make and share this Salmon, Mushroom, and Pea Chowder recipe from Food.com.

Provided by ratherbeswimmin

Categories Chowders

Time 7h45m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons unsalted butter
1 medium onion, chopped
1 stalk celery, cut into 1/2 inch slices
10 ounces fresh mushrooms, sliced
2 medium boiling potatoes, unpeeled and cut into 1/2 inch cubes
2 cups bottled clam juice
2 cups water
1/2 cup dry white wine
1 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/2 teaspoon white pepper or 1/2 teaspoon black pepper
2 tablespoons cornstarch
1/2 cup heavy cream
1 lb salmon fillet, skinned and cut into 1 inch pieces
1 cup frozen baby peas, thawed
salt, to taste
minced fresh parsley or chives

Steps:

In a big skillet, melt the butter over medium heat.
Saute the onion, celery, and mushrooms for about 7 minutes or until the mushrooms have given off their liquid and start to brown.
In a 4-quart slow cooker add the sauteed vegetables and potatoes; stir to combine.
Add in the clam juice, water, wine, tarragon, thyme, and pepper.
Cover and cook on LOW for 6-7 hours or until the potatoes are tender.
In a bowl, add the cornstarch and cream; whisk to combine; add into the chowder; stir to combine.
Add in the salmon and peas; increase heat to HIGH; cover and cook about 15 minutes or until the salmon is firm.
Add salt to taste.
Ladle chowder into individual soup bowls; sprinkle with parsley or chives.

Nutrition Facts : Calories 447.9, Fat 21.3, SaturatedFat 11.2, Cholesterol 118.7, Sodium 367.9, Carbohydrate 30.3, Fiber 4.5, Sugar 5.6, Protein 29.9

Tips:

Use fresh ingredients whenever possible.
Don't overcook the salmon. It should be cooked through but still flaky.
If you don't have any fresh herbs, you can use dried herbs instead. Just use about half the amount.
Serve the chowder with a side of crusty bread or crackers.
Add a dollop of sour cream or crème fraîche to each bowl of chowder for an extra touch of richness.

Conclusion:

A chowder of salmon, green peas, and potatoes is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual lunch. It is also a great way to use up leftover salmon. This chowder is packed with flavor and nutrients, and it is sure to be a hit with your family and friends.