Best 3 Pantry Shelf Salmon Chowder Recipes

Indulge in a culinary journey with our enticing Salmon Chowder, a delightful symphony of flavors that will warm your soul on a chilly day. Prepared with pantry staples and the delicate essence of smoked salmon, this chowder promises a rich and comforting experience.

Dive into the creamy depths of our Pantry Shelf Salmon Chowder, a classic rendition that showcases the harmonious blend of salmon, vegetables, and a creamy broth. Delight in the simplicity of our Canned Salmon Chowder, a quick and easy option that utilizes canned salmon for a time-saving twist. Embark on a taste adventure with our Smoked Salmon Chowder, where the smoky notes of salmon elevate the chowder to new heights of flavor.

For a vegetarian delight, our Vegetable Chowder offers a hearty and flavorful alternative, brimming with an array of fresh vegetables and a creamy broth. Craving a chowder with a spicy kick? Our Spicy Salmon Chowder tantalizes the taste buds with a blend of heat and savory flavors. And for those seeking a dairy-free option, our Dairy-Free Salmon Chowder provides a creamy indulgence without compromising on taste.

Here are our top 3 tried and tested recipes!

PANTRY-SHELF SALMON CHOWDER

Pantry-Shelf Salmon Chowder image

My family enjoys homemade soup, but I don't always have the time to make it from scratch. This simple recipe calls for ingredients I can keep on hand, so I can serve steaming bowls of chowder in a hurry.-Kathryn Awe, International Falls, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 small onion, thinly sliced
1 tablespoon butter
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/3 cups milk
1 can (15 ounces) cream-style corn
1 can (7-1/2 ounces) salmon, drained, bones and skin removed
1 tablespoon minced fresh parsley

Steps:

In a large saucepan, saute onion in butter until tender. Stir in the soup, milk and corn; bring to a boil. Reduce heat; add salmon and parsley. Simmer, uncovered, until heated through.

Nutrition Facts : Calories 295 calories, Fat 13g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 1212mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.

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.

PANTRY SHELF SALMON CHOWDER

Pantry Shelf Salmon Chowder image

The salmon chowder could not be simpler to make,,if you can open a can you can make it in a few minutes and it is tasty.

Provided by Marian Arbour

Categories Chowders

Time 30m

Number Of Ingredients 7

Ingredients

1 medium onion cut in half and sliced thin
1 Tbsp butter
1 can(s) {10-3/4 ounce} cream of celery soup
1 1/3 c milk
1 can(s) {7-1/2 ounce} drained salmon bones removed
1 can(s) {15 ounce} cream style corn
1 Tbsp minced fresh parsley

Steps:

1. In saucepan saute the onion in the butter until tender stir in remaining ingredients and heat through..

Tips:

Use a variety of vegetables. This will add flavor and texture to your chowder. Some good options include celery, carrots, potatoes, and onions.
Don't overcook the salmon. It should be cooked through, but still flaky. Overcooked salmon will be tough and dry.
Use a good quality broth. This will make a big difference in the flavor of your chowder. A homemade broth is ideal, but you can also use a store-bought broth.
Season to taste. Add salt, pepper, and other seasonings to taste. You may also want to add a bit of lemon juice or cream for extra flavor.
Serve with crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Pantry Shelf Salmon Chowder is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this recipe a try.