Best 5 Salmon And Vegetable Chowder Recipes
Indulge in a symphony of flavors with our delectable Salmon and Vegetable Chowder, a culinary masterpiece that combines the richness of salmon with a vibrant medley of garden-fresh vegetables. This hearty and comforting soup is not only a feast for the taste buds but also a nourishing treat for the body.
In this article, we present a collection of carefully curated recipes that showcase the versatility of this classic dish. From the traditional New England-style chowder, brimming with tender chunks of salmon, sweet corn, and creamy potatoes, to lighter variations featuring an array of vegetables like carrots, celery, and green beans, our recipes offer a symphony of flavors to tantalize your palate.
Dive into the rich and creamy depths of our Creamy Salmon Chowder, a luxurious indulgence that features a velvety broth infused with the essence of salmon, enhanced by a touch of aromatic herbs and spices. Experience the rustic charm of our Salmon Chowder with Corn and Potatoes, a classic rendition that embodies the essence of comfort food, with its hearty blend of salmon, corn, and tender potatoes, all enveloped in a flavorful broth.
For those seeking a lighter yet equally satisfying option, our Salmon Chowder with Vegetables offers a delightful symphony of flavors, featuring an array of crisp vegetables like carrots, celery, and green beans, harmoniously combined with succulent salmon and a light, flavorful broth.
With our comprehensive guide, you'll discover the secrets to crafting the perfect Salmon and Vegetable Chowder, ensuring that every spoonful is a culinary delight. From selecting the freshest ingredients to mastering the art of simmering the broth, our expert tips and techniques will elevate your culinary skills and impress your loved ones with this timeless dish.
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.
VEGGIE SALMON CHOWDER
This salmon chowder recipe came about as a way to use up odds and ends in my fridge. I thought other readers might enjoy a soup that began as an experiment but became a mainstay for me. -Liv Vors, Peterborough, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, covered, until potato is tender, 8-10 minutes., Stir in spinach, salmon and jalapeno; cook until spinach is wilted, 1-2 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro and pepper.
Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 645mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges
SALMON CHOWDER
I don't like fish, but I LOVE this soup!
Provided by KENULIA
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
- Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
Nutrition Facts : Calories 490.3 calories, Carbohydrate 26.5 g, Cholesterol 104.2 mg, Fat 25.9 g, Fiber 2.2 g, Protein 38.6 g, SaturatedFat 12.7 g, Sodium 1139.5 mg, Sugar 8.6 g
SALMON AND VEGETABLE CHOWDER
Provided by Lynda Hotch Balslev
Categories Soup/Stew Milk/Cream Fish Potato Vegetable Salmon Corn White Wine Winter Bon Appétit Switzerland
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium heat. Add leek and fennel seeds and sauté until leek is tender but not brown, about 5 minutes. Add potato, zucchini, corn, carrot and half of thyme. Stir 2 minutes. Add broth and wine; simmer until potato is tender, about 15 minutes. Add salmon and cream. Simmer until salmon is just opaque in center, about 5 minutes. Season chowder to taste with salt and pepper.
- Ladle chowder into deep bowls. Sprinkle with remaining thyme.
SALMON CHOWDER
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
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.
Tips for Making the Best Salmon and Vegetable Chowder:
- Use Fresh Ingredients: The fresher the ingredients, the better the chowder will taste. If possible, use fresh salmon, vegetables, and herbs.
- Choose the Right Salmon: You can use any type of salmon for this chowder, but some types are better than others. Wild-caught salmon is typically more flavorful than farmed salmon. If you are using farmed salmon, make sure it is sustainably farmed.
- Cook the Salmon Properly: Salmon is a delicate fish, so it is important to cook it carefully. Overcooked salmon will be dry and tough. Cook the salmon until it is just cooked through, which will take about 5-7 minutes.
- Use a Variety of Vegetables: This recipe calls for a variety of vegetables, including potatoes, carrots, celery, and corn. You can also add other vegetables that you like, such as broccoli, zucchini, or peas.
- Season the Chowder Well: Chowder is a flavorful dish, so it is important to season it well. Use a combination of salt, pepper, and other spices to taste.
- Let the Chowder Simmer: Simmering the chowder for a while will help the flavors to develop. Simmer the chowder for at least 30 minutes, or up to an hour.
- Serve the Chowder Hot: Chowder is best served hot. Serve it with a side of crusty bread or crackers.
Conclusion:
Salmon and vegetable chowder is a delicious and hearty soup that is perfect for a cold night. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make the best salmon and vegetable chowder that you have ever tasted.
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