Best 3 Nordic Salmon Chowder With Saffron Recipes
Embark on a culinary journey to the heart of Scandinavia with our enticing Nordic Salmon Chowder with Saffron. This creamy and comforting soup is a symphony of flavors, where the delicate sweetness of salmon harmonizes with the earthy notes of saffron, leeks, and fennel. The addition of tender potatoes, carrots, and celery adds a delightful textural contrast, while a hint of dill and lemon zest brightens the palate. Discover this Nordic treasure, along with variations such as a rich and savory Seafood Chowder, a hearty Chicken and Corn Chowder, a tantalizing Vegan Chowder brimming with vegetables, and a classic New England Clam Chowder that will transport you to the shores of the Atlantic. Prepare to indulge in a delightful chowder experience that will warm your soul and tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
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.
SUMMER SMOKED-SALMON CHOWDER
A rich, creamy chowder made with zucchini, fresh corn kernels, and baby potatoes. With its intense flavor, you only need four ounces of hot smoked-salmon for this one-pot dinner that's made in a Dutch oven.
Provided by Shira Bocar
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Melt butter in a pot over medium heat. Add onion, celery, and carrot; season with salt and cook, stirring occasionally, until soft, about 6 minutes. Add potatoes, broth, and 2 cups water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 10 minutes. Add corn and zucchini; simmer, stirring occasionally, until just tender, 5 to 7 minutes. Remove from heat; stir in cream and fish. Season with pepper and serve with oyster crackers.
SAFFRON FISH CHOWDER
This is one chowder that is SURE to please. My Newfoundland friends have told me it's the best chowder they've ever tasted!
Provided by sharflan
Categories Chowders
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, over a medium heat, melt the butter and quickly add the onion. Cook til transparent.
- Add all of the fish to the pot (the fish can be cooked or raw)along with the water. Bring to a gentle boil and turn the heat down low, simmering covered, for about 15 - 20 minutes, adding more water if necessary. this will give you a rich fish stock.
- Measure out 2 cups of the fish stock, setting aside any remaining for future use. If you don't have quite enough stock, add water to the 2 cup mark and return it to the pot with the fish etc.
- Add the Half & Half, stirring it in gently so you don't break up the fish to much. Sprinkle with the salt and pepper. Allow this mix to simmer another 15-20 minutes.
- At the end of your cooking time, stir in the saffron, more may be added for a richer flavor.
- NOTE: If you desire a thicker chowder, mix a flour and water paste and add to desired consistency. For a thinner chowder, add your leftover fish stock or water.
- Serve hot along with chunks of crusty bread and plenty of butter!
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
- Don't overcook the salmon. It should be cooked through but still moist and flaky.
- Use a good quality fish stock. This will also help to enhance the flavor of the chowder.
- Don't be afraid to experiment. You can add different vegetables, herbs, and spices to create your own unique chowder.
- Serve the chowder with a crusty bread or crackers. This will help to soak up the delicious broth.
Conclusion:
Nordic salmon chowder with saffron is a delicious and easy-to-make dish that is perfect for a cold winter day. It is also a great way to use up leftover salmon. With its rich flavors and creamy texture, this chowder is sure to be a hit with your family and friends.
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