Best Easy Salmon Chowder Recipes

EASY SALMON CHOWDER

Easy Salmon Chowder image

"When you live near some of the best salmon fishing in the world, you're always searching for imaginative ways to serve it," explains Mary Lou Pearce of Victoria, British Columbia. "I came up with this creamy chowder that uses salmon in place of shellfish. We love it."

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 cups cubed peeled potatoes
1-1/2 cups frozen mixed vegetables
1 large onion, chopped
1/2 teaspoon celery seed
2 cups water
6 plum tomatoes, peeled, seeded and chopped
3 tablespoons butter
3 tablespoon all-purpose flour
1/4 teaspoon salt
Dash pepper
2 cups milk
2 cups cubed cooked salmon

Steps:

In a Dutch oven or soup kettle, combine the potatoes, vegetables, onion, celery seed and water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Add the tomatoes; simmer 5 minutes longer., In ;large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to the vegetable mixture with salmon; heat through.

Nutrition Facts :

EASY SALMON CHOWDER

Easy Salmon Chowder image

From Betty's Soul Food Collection... Soup's on! And tonight it's a super-simple chowder that warms you up, body and soul. Add a loaf of bread to sop up every last drop, and you've got a hearty meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 5

Number Of Ingredients 12

Ingredients

2 tablespoons butter or margarine
2 medium leeks, sliced (2 1/2 cups)
2 cups frozen southern-style hash-brown potatoes (from 32-oz bag)
2 cups frozen corn
1 cup water
3 cups fat-free (skim) milk
1/4 cup all-purpose flour
1 can (14 1/2 oz) salmon, drained, bones and skin removed and flaked
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Chopped fresh parsley, if desired

Steps:

In 3-quart saucepan, melt butter over medium heat. Add leeks; cook and stir 5 to 7 minutes or until crisp-tender. Add frozen potatoes, corn and water; mix well. Heat to boiling. Reduce heat to low; cover and simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
In small bowl, stir together milk and flour until smooth. Add to vegetable mixture; cook and stir until mixture boils and thickens.
Stir in salmon, Worcestershire sauce, salt and pepper. Cook until hot. Sprinkle each serving with parsley.

Nutrition Facts : Calories 380, Carbohydrate 48 g, Cholesterol 75 mg, Fiber 5 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 11 g, TransFat 0 g

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