More About Salmon Chowder
Total Time
Prep: 10 min. Cook: 1 hour
Makes
8 servings (2 quarts)
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
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1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
3/4 teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
2 cups fully cooked salmon chunks or 1 can salmon, drained, bones and skin removed (14-3/4 ounces)
Optional: Crumbled cooked bacon, minced chives and cracked black pepper
Directions
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.
Salmon Chowder Tips
How do you thicken this salmon chowder?
Flour and cornstarch are two frequently used thickening agents for chowders and soups. If the recipe does not include instructions for thickening and you find your chowder is too thin, mix a little flour or cornstarch into cold water or stock until smooth, then add to the chowder and simmer gently. Or try any of these other helpful suggestions for thickening.
What is the best kind of salmon to use for this chowder recipe?
For this chowder, you can purchase fresh or frozen salmon, cook it at home, then add it to the chowder as directed. As a quick option, you can use canned salmon, cooked salmon from the prepared-foods case of the deli, or even smoked salmon fillet. Refer to our salmon-buying guide for additional direction.
How can I personalize this salmon chowder recipe?
There are many ways to adjust this salmon chowder recipe to make it unique. Prepare homemade chicken or seafood stock for a special touch. Add heat with red pepper flakes or a splash of hot sauce. Liven up the flavors by using fresh dill instead of dried dill. Or add a touch of acidity and brightness with a splash of fresh lemon juice just before serving.
Nutrition Facts
1 cup: 273 calories, 15g fat (8g saturated fat), 83mg cholesterol, 1060mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 16g protein.
Prep: 10 min. Cook: 1 hour
Makes
8 servings (2 quarts)
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
tap here
1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
3/4 teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
2 cups fully cooked salmon chunks or 1 can salmon, drained, bones and skin removed (14-3/4 ounces)
Optional: Crumbled cooked bacon, minced chives and cracked black pepper
Directions
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.
Salmon Chowder Tips
How do you thicken this salmon chowder?
Flour and cornstarch are two frequently used thickening agents for chowders and soups. If the recipe does not include instructions for thickening and you find your chowder is too thin, mix a little flour or cornstarch into cold water or stock until smooth, then add to the chowder and simmer gently. Or try any of these other helpful suggestions for thickening.
What is the best kind of salmon to use for this chowder recipe?
For this chowder, you can purchase fresh or frozen salmon, cook it at home, then add it to the chowder as directed. As a quick option, you can use canned salmon, cooked salmon from the prepared-foods case of the deli, or even smoked salmon fillet. Refer to our salmon-buying guide for additional direction.
How can I personalize this salmon chowder recipe?
There are many ways to adjust this salmon chowder recipe to make it unique. Prepare homemade chicken or seafood stock for a special touch. Add heat with red pepper flakes or a splash of hot sauce. Liven up the flavors by using fresh dill instead of dried dill. Or add a touch of acidity and brightness with a splash of fresh lemon juice just before serving.
Nutrition Facts
1 cup: 273 calories, 15g fat (8g saturated fat), 83mg cholesterol, 1060mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 16g protein.
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