Best 3 Mimis Smoked Salmon Chowder Recipes

Indulge in the delectable flavors of Mimi's Smoked Salmon Chowder, a creamy and smoky seafood sensation that will tantalize your taste buds. This chowder masterfully combines the rich, smoky essence of smoked salmon with a velvety broth infused with aromatic vegetables, creating a symphony of flavors that will warm your soul. As you dive into this culinary delight, you'll encounter tender potatoes that melt in your mouth, while the smoked salmon adds a burst of umami that elevates the dish to new heights. Feel free to experiment with different types of smoked salmon, each imparting its unique character to the chowder. Whether you prefer the classic taste of Atlantic salmon or the robust smokiness of Pacific salmon, the possibilities are endless. This versatile recipe also includes variations for those who prefer a vegetarian or seafood-free version, ensuring that everyone can savor the comforting goodness of Mimi's Smoked Salmon Chowder.

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.

MIMI'S SMOKED SALMON CHOWDER

Mimi's Smoked Salmon Chowder image

Found on Allrecipes and can't wait to try it! All it needs is a loaf of hot bread and a nice green salad. Yum! Update: 06/10/2008 when posting the recipe I did it the way i found it but after making it, I chose not to include the tarragon (personal preference) dislike anise! Also used a little less butter and increased the broth by 1/4-1/2 cup.

Provided by Manami

Categories Chowders

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup chopped celery
1/2 cup all-purpose flour
6 cups low sodium chicken broth or 6 cups low sodium vegetable broth
1 lb potato, peeled and cubed
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon paprika
8 ounces smoked salmon, cut into 1/2 inch pieces
1/4 cup white wine
1 tablespoon fresh lemon juice (not the bottled kind)
1/4 teaspoon hot sauce (Tabasco)
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 cup half-and-half

Steps:

In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery.
Cook 8 to 10 minutes, or until the onions are transparent.
Sprinkle flour over the mixture and stir well to make a dry roux.
Gradually add the chicken broth and stir until slightly thickened.
Stir in the potatoes, dill, tarragon, thyme, and paprika.
Reduce heat to medium, cover, and simmer for 15 minutes.
Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper.
Simmer over low heat, uncovered for 10 minutes.
Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally.
Do not let the chowder boil after adding the half-and-half.
Serve immediately and nice and hot!

Nutrition Facts : Calories 235.3, Fat 10.6, SaturatedFat 4.9, Cholesterol 25.7, Sodium 627.4, Carbohydrate 22.7, Fiber 2.1, Sugar 1.9, Protein 12.4

MIMI'S CAFE CORN CHOWDER

Mimi's Cafe Corn Chowder image

This comes from a restaurant that is here in Utah, at least that is where I think it is from. I made it the other night, and it was slightly different from most corn chowders because it didn't use bacon. This is a very mild tasting chowder.

Provided by Miss Diggy

Categories Chowders

Time 1h

Yield 9 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup butter (1/2 a stick)
6 tablespoons chopped onions
3/4 cup diced celery
2 1/2 cups hot water
2 cups cubed potatoes (1/2 inch pieces)
3 cups frozen corn kernels, thawed
2 tablespoons sugar
2 teaspoons salt
1 dash white pepper
3 tablespoons flour
1 quart half-and-half cream

Steps:

Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
Whisk flour into 1 cup of the half and half and then stir into soup.
Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.