Best 2 Hearty Salmon Chowder Recipes
Indulge in a culinary journey with our hearty salmon chowder, a delectable symphony of flavors that will warm your soul on a chilly day. This classic dish is elevated with succulent chunks of salmon, tender vegetables, and a creamy, flavorful broth. Experience the perfect balance of richness and freshness in every spoonful. Our recipe collection offers variations to suit every palate, including a traditional version, a spicy twist, and a creamy rendition with a hint of dill. Embark on a culinary adventure and discover your new favorite comfort food.
Here are our top 2 tried and tested recipes!
HEARTY SALMON CHOWDER
Just a bit different than your usual chowders. Makes for a good supper when we are in the midst of a wintery storm here in Nova Scotia. Warms the heart and feeds the soul.
Provided by Nova Scotia Cook
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Drain& flake salmon, reserving liquid.
- In a large nonstick sauce pan, melt margarine over medium heat.
- Cook onion, celery, green pepper& garlic, stirring often for 5 minutes or until vegetables are tender.
- Add potatoes, carrots, chicken stock, water and pepper.
- Bring to a boil.
- Reduce heat, cover& simmer 20 minutes or until vegetables are tender.
- Add salmon, reserved liquid, evaporated milk and corn.
- May add more pepper to taste.
- Heat through and serve.
HEARTY SALMON CHOWDER - AMERICAN
I found this on the net at www.soupsong.com. It came out pretty good. It could use a few tweeks. You'll have to decide. The recipe seems a little too quick, I would at a little more time for the flavors to meld together.
Provided by Mr Jackson
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter in a large saucepan over low heat, stir in the onion, fennel, and garlic, cover, and sweat for 5 minutes.
- Stir in the flour and let cook on low for a minute or two. S.
- tir in the stock and let thicken a bit.
- Add the bay leaf, hot pepper sauce, and potatoes, cover, and let cook until the potatoes are barely tender, about 10 minutes.
- Add the fish, corn, and parsley, partially cover, and let simmer 10 more minutes.
- Remove the bay leaf.
- Stir in the cream, season to taste with salt, pepper, and more hot pepper sauce. B.
- ring just to a boil.
- When ready to serve, ladle into bowls and garnish with the minced fennel fronds.
Tips:
- Use fresh salmon. Fresh salmon will give your chowder the best flavor. If you can't find fresh salmon, you can also use frozen salmon that has been thawed.
- Don't overcook the salmon. Overcooked salmon will be tough and dry. Cook the salmon just until it is cooked through.
- Use a good quality fish stock. The fish stock is the base of the chowder, so it's important to use a good quality stock. You can make your own fish stock or use a store-bought stock.
- Add vegetables that you like. The vegetables in this recipe are just suggestions. You can add any vegetables that you like.
- Season the chowder to taste. The amount of salt and pepper you add will depend on your personal preference.
- Serve the chowder hot. Salmon chowder is best served hot. You can garnish the chowder with fresh parsley or chives.
Conclusion:
Salmon chowder is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a salmon chowder that your family and friends will love.
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