Best 2 Salmon Vegetable Chowder Recipes

Indulge in the delectable flavors of Salmon Vegetable Chowder, a hearty and flavorful dish that combines the richness of salmon with an array of colorful vegetables. This chowder is a symphony of textures and tastes, featuring tender chunks of salmon, crisp vegetables, and a creamy, savory broth. It is a versatile dish that can be tailored to your preferences, whether you prefer a mild or spicy chowder. The Salmon Vegetable Chowder recipe provides detailed instructions for creating this comforting meal. Additionally, you will find a vegetarian version of the chowder, ensuring that everyone can enjoy this delicious dish. Furthermore, the article includes a delightful recipe for Salmon Avocado Toast, offering a lighter and equally flavorful option. With its vibrant colors and satisfying taste, this toast is a perfect appetizer or light meal. Dive into the culinary journey of Salmon Vegetable Chowder and Salmon Avocado Toast, and relish the satisfaction of homemade goodness.

Here are our top 2 tried and tested recipes!

SALMON-VEGETABLE CHOWDER

Salmon-Vegetable Chowder image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 slices bacon, chopped
6 shallots, chopped
1/3 cup chopped fresh dill
3 medium Yukon gold potatoes, peeled and diced
6 medium carrots, diced
Kosher salt
1 10-ounce package sliced white mushrooms
10 ounces Brussels sprouts, halved (quartered if large)
2 large egg yolks
1 cup half-and-half
3 tablespoons dry white wine or fresh lemon juice
3/4 pound skinless salmon fillet, cut into 2-inch pieces
Freshly ground pepper

Steps:

Cook the bacon in a large saucepan over medium heat until crisp, about 5 minutes. Stir in the shallots and half of the dill and cook until the shallots are soft, about 3 minutes.
Add the potatoes, carrots, 4 cups water and 1 teaspoon salt. Increase the heat to medium high, cover and bring to a simmer. Cook until the potatoes and carrots are almost tender, about 6 minutes. Add the mushrooms and Brussels sprouts and cook until all of the vegetables are tender, about 6 more minutes. Meanwhile, whisk the egg yolks, half-and-half and wine in a small bowl.
Reduce the heat to medium low, add the salmon and cook until opaque, 2 to 3 minutes. Gently stir in the egg mixture and cook until the soup thickens slightly, 1 to 2 minutes. Season with salt and pepper. Divide among bowls and top with the remaining dill.

SALMON AND VEGETABLE CHOWDER

Salmon and Vegetable Chowder image

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

Ingredients

1 tablespoon vegetable oil
1 leek (white and pale green parts only), sliced
1 teaspoon fennel seeds
1 large russet potato, peeled, diced
1 large zucchini, diced
1 cup frozen corn kernels
1 carrot, diced
2 tablespoons chopped fresh thyme or 2 teaspoons dried
3 cups canned low-salt chicken broth
1/2 cup dry white wine
1 pound skinless salmon fillet, cut into 3/4-inch pieces
1 cup whipping cream

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.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
Choose the Right Salmon: Use wild-caught salmon if possible, as it is more flavorful and sustainable. If you are using farmed salmon, make sure it is sustainably farmed.
Cook the Salmon Properly: Do not overcook the salmon, as it will become dry and tough. Cook it until it is just cooked through, or until it reaches an internal temperature of 145 degrees Fahrenheit.
Use Fresh Vegetables: Fresh vegetables will give your chowder the best flavor. If you are using frozen vegetables, make sure they are thawed before adding them to the chowder.
Add Flavor Boosters: To add extra flavor to your chowder, try adding a splash of white wine, a squeeze of lemon juice, or a pinch of cayenne pepper.

Conclusion:

This hearty and flavorful salmon vegetable chowder is the perfect meal for a cold night. It is packed with vegetables, salmon, and creamy broth, and it is sure to warm you up from the inside out. With a few simple tips and tricks, you can make a delicious salmon vegetable chowder that your family and friends will love. Enjoy!