Best 8 Seattle Salmon Chowder Recipes

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Seattle Salmon Chowder: A Culinary Symphony of Seafood and Creamy Delight

In the heart of the Pacific Northwest, where the waters of Puget Sound mingle with the vibrant spirit of Seattle, lies a culinary treasure that captures the essence of the region's rich seafood bounty: Seattle Salmon Chowder. This creamy, soul-satisfying soup is a symphony of flavors, textures, and aromas that pays homage to the region's deep-rooted fishing heritage.

Seattle Salmon Chowder is not just any chowder; it's a culinary masterpiece that elevates the humble soup to an art form. This article presents a collection of carefully curated recipes, each offering a unique twist on this classic dish. From the traditional creamy rendition to lighter, broth-based variations, and even a tantalizing vegan option, these recipes cater to diverse preferences and dietary needs.

The star of the show, succulent salmon, takes center stage in every recipe, showcasing its delicate flavor and flaky texture. Whether you prefer the richness of fresh salmon or the smokiness of canned salmon, each recipe provides guidance on selecting the best fish for your chowder.

Accompanying the salmon is a symphony of vegetables and herbs that add layers of flavor and texture to the chowder. Tender potatoes, sweet carrots, and aromatic onions form the base of this hearty soup, while celery, leeks, and garlic infuse it with savory notes. The addition of fresh herbs like thyme, bay leaves, and dill enhances the chowder's complexity, creating a harmonious balance of flavors.

The recipes in this article offer a range of cooking techniques to suit different preferences and skill levels. Whether you prefer the convenience of a slow cooker or the artistry of a stovetop simmer, there's a recipe here that suits your cooking style. Step-by-step instructions guide you through each recipe, ensuring success even for novice cooks.

Seattle Salmon Chowder is not just a meal; it's an experience that captures the essence of the Pacific Northwest's culinary heritage. With its creamy texture, symphony of flavors, and versatility, this soup is sure to warm your heart and tantalize your taste buds. Dive into the recipes in this article and discover the culinary wonders that await you in a bowl of Seattle Salmon Chowder.

Let's cook with our recipes!

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

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.

SALMON CHOWDER



Salmon Chowder image

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

3 tablespoons butter
¾ cup chopped onion
½ cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
½ pound Cheddar cheese, shredded

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

SEATTLE SALMON CHOWDER



Seattle Salmon Chowder image

In the Seattle area, we love our seafood! And what is better on a rainy Seattle day than a hot, comforting bowl of fresh chowder? You will love this rich bowl of flavorful goodness!

Provided by Adopted Parisian

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb fresh salmon fillet, skin removed, bones removed
1 tablespoon cooking oil
2 cups chopped carrots
1 cup chopped onion
1/2 cup chopped red pepper
1/2 cup chopped celery
1 1/2 cups water
4 cups low sodium chicken broth
2 1/2 cups cubed red potatoes
1 cup corn kernel
2 cups milk
2 tablespoons cornstarch
2 teaspoons dill
1 pinch salt, to taste

Steps:

  • Rinse fresh salmon; pat dry. Set aside. In a large saucepan heat oil over medium-high heat. Cook carrots, onion, pepper, and celery in hot oil about 10 minutes or until the vegetables are tender.
  • To poach salmon, bring water to a boil in a large skillet. Add salmon. Return to boil, reduce heat. Simmer, covered, for 6 to 8 minutes or until salmon flakes easily with a fork. Remove salmon from skillet, discarding liquid. Flake salmon into 1/2-inch pieces; set aside.
  • Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.
  • Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan. Stir in remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon. Heat through.

SALMON CHOWDER



Salmon Chowder image

A hearty one-dish meal with a salad and some nice bread. Combo of several recipes i have tried. Came about while looking for a way to use up leftover baked salmon from one of those HUGE filets from Sam's Club.

Provided by Margaret3

Categories     Chowders

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
4 cloves garlic, minced
2 (14 1/2 ounce) cans fat-free chicken broth
4 cups unpeeled baking potatoes, large dice
2 cups sliced carrots
3 -4 bay leaves, torn
1 teaspoon dried dill weed
1 cup zucchini or 1 cup broccoli coleslaw mix (or any other veggie available)
1 (14 3/4 ounce) can cream-style corn
2 cups skim milk, thickened with 2 t granulated flour (Wondra)
3 -4 cups leftover cooked salmon (or a combination of salmon and shrimp or other seafood letovers)
1/4-1/2 teaspoon liquid smoke

Steps:

  • In a Dutch oven, saute onion, celery, pepper& garlic in 1/4 c broth til tender Add potatoes, carrots, dill, bay leaf& rest of broth.
  • Cover& simmer 20 minutes til veggies are tender.
  • Add selected additional veg and cook 5 minutes more.
  • Add corn, milk& salmon& liquid smoke and heat thoroughly.
  • Adjust seasonings-add salt if needed.
  • We use a litte Tabasco to give it more of a"kick.
  • "Goes well with a hot loaf of sourdough or other rustic bread.
  • **Evenbetter the next day**.

Nutrition Facts : Calories 107, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.8, Sodium 424.8, Carbohydrate 23, Fiber 2.5, Sugar 3.3, Protein 4.3

SALMON CHOWDER



Salmon Chowder image

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

2 tablespoons unsalted butter
1 leek, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well
1 red onion, quartered and thinly sliced
Coarse salt and freshly ground white pepper
3 small Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
2 carrots, halved lengthwise and thinly sliced
6 cups store-bought low-sodium fish stock or Lucinda Scala Quinn's Homemade Fish Stock
12 ounces skinless salmon, cut into 3/4-inch cubes
1/2 cup heavy cream
1 tablespoon chopped fresh dill

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.

SALMON CHOWDER



Salmon Chowder image

Make and share this Salmon Chowder recipe from Food.com.

Provided by Gigi6287

Categories     Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth or 2 cups low-sodium chicken bouillon
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon dried dill weed
1 (16 ounce) can salmon, skin and bones removed
1 (12 ounce) can evaporated milk
1 (15 ounce) can cream-style corn
3/4 cup shredded American cheese

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 on low heat until heated through and cheese melts.

Nutrition Facts : Calories 259.7, Fat 10.7, SaturatedFat 5.3, Cholesterol 49.9, Sodium 773.5, Carbohydrate 24.3, Fiber 2.4, Sugar 3.7, Protein 17.9

SALMON CHOWDER



Salmon Chowder image

Categories     Soup/Stew     Milk/Cream     Dairy     Fish     Potato     Vegetable     Bacon     Seafood     Salmon     Gourmet

Yield Makes 6 servings

Number Of Ingredients 15

1/2 pound red potatoes
1/2 pound sliced bacon, cut crosswise into 1/4-inch-wide strips
2 cups chopped scallions (from 2 bunches)
1 cup fresh or frozen corn
1 tablespoon finely chopped garlic (3 cloves)
1 teaspoon finely chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/8 teaspoon dried hot red-pepper flakes
3 cups whole milk
2/3 cup heavy cream
1 (1 1/2-pound) piece salmon fillet (preferably wild), skin discarded and fish cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons fresh lemon juice
Garnish: chopped fresh chives

Steps:

  • Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
  • Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.

SEATTLE SEAFOOD CHOWDER



Seattle Seafood Chowder image

I found a basic recipe for a seafood chowder in one of my Seattle cookbooks. I have since added ingredients and changed amounts through the years. This recipe is the total of my experimentation. The flexibility of the recipe is great. You may use 1 lb of any assorted shellfish that is in season, to replace the shrimp and scallops. Or sub another pound of white fish or salmon if you choose. It is so versatile. It makes a nice big pot of a winter hardy chowder. It freezes well, for quick dinners another night. (if freezing do not add potatoes until you reheat the soup) It is best when you garnish the soup with oyster crackers or croutons. A wonderful meal on a cold Minnesota winters night!

Provided by Expat in Holland

Categories     Chowders

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 20

8 slices bacon
1 1/2 cups onions, chopped
4 carrots, scrapped and diced
2 celery ribs, diced
1/2 cup red bell pepper, diced
3 tablespoons butter
3 tablespoons flour
1 teaspoon paprika
1/4 teaspoon thyme
1/4 teaspoon cayenne
1 cup canned clams, chopped with juice
1 cup clam juice or 1 cup fish stock
1 cup white wine
1 cup water
2 cups heavy cream
1 large potato, peeled and cube small
1 1/2 lbs white fish fillets, cut into pieces
1/2 lb shrimp, peeled and deveined
1/2 lb scallops, cut in half
3 tablespoons parsley

Steps:

  • In a large pot over medium heat, cook bacon until crisp. Remove bacon and crumble. Set bacon aside. Pour off all bacon fat in pot. Place pot back on stove.
  • In pot, melt butter and add onion, carrots, celery and bell pepper. Sauté vegetables until soften.
  • Sprinkle flour over top of vegetable and stir to combine well. Simmer mixture over low heat for 3 minutes.
  • Add paprika, thyme and cayenne. Cook another minute.
  • Add clams with juice, clam juice, wine, water and cream. Bring to a boil. Stir frequently.
  • Add cubed potatoes and simmer soup for 15 minutes, uncovered.
  • Stir in fish, shrimp and scallops. Over low heat simmer mixture for 8 minutes.
  • Stir in parsley and bacon. Add salt and pepper to taste. Simmer a minute or two.
  • Serve.

Tips:

  • Choose Fresh Salmon: Select salmon fillets or steaks that are firm to the touch, have a vibrant pink color, and have minimal gray or brown spots. If using canned salmon, opt for wild-caught varieties for better flavor and texture.
  • Use Quality Seafood Stock: To elevate the flavor of your chowder, use homemade or high-quality store-bought seafood stock. Avoid using water as it will dilute the taste.
  • Properly Cook the Salmon: Don't overcook the salmon, as it can become dry and tough. Cook it until it's just opaque in the center. You can use poached, grilled, roasted, or pan-seared salmon.
  • Add Vegetables in Stages: Cook vegetables that take longer to soften, such as potatoes and carrots, first. Then add faster-cooking vegetables like corn and peas towards the end to retain their鮮豔色彩 and texture.
  • Use Fresh Herbs and Spices: Incorporate fresh herbs like dill, parsley, or thyme for a burst of flavor. Season the chowder with salt and pepper to taste, and consider adding a pinch of cayenne pepper for a subtle kick.
  • Don't Overcrowd the Pot: When cooking the vegetables and salmon, don't overcrowd the pot. This will prevent them from cooking evenly and can result in mushy vegetables.
  • Garnish Generously: Before serving, garnish the chowder with fresh herbs, crumbled bacon, or chopped green onions to enhance its visual appeal and flavor.

Conclusion:

Seattle Salmon Chowder is a delectable and versatile dish that showcases the flavors of fresh salmon, vegetables, and creamy broth. With its rich texture, hearty ingredients, and customizable variations, this chowder is a perfect comfort food for any occasion. Whether you prefer a classic recipe or enjoy experimenting with different flavors, Seattle Salmon Chowder offers endless possibilities to satisfy your taste buds. So gather your ingredients, grab a spoon, and embark on a culinary journey that celebrates the bounty of the sea.

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