Best Finnish Salmon Potato Chowder Recipes

FINNISH SALMON-POTATO CHOWDER

Finnish Salmon-Potato Chowder image

Make and share this Finnish Salmon-Potato Chowder recipe from Food.com.

Provided by dicentra

Categories Stew

Time 42m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon butter or 1/2 cup margarine
3 cups chopped onions
1/2 teaspoon celery salt
1/4 cup all-purpose flour
1 (8 ounce) bottle clam juice
4 cups cubed peeled baking potatoes
1 1/2 cups thinly sliced carrots
3 1/2 cups 1% low-fat milk
10 ounces roasted salmon
2 tablespoons chopped fresh dill
1/4 teaspoon Worcestershire sauce

Steps:

Melt butter in a Dutch oven over medium heat. Add chopped onion, and sauté for 5 minutes.
Sprinkle onion mixture with celery salt.
Stir in flour, and cook for 1 minute, stirring constantly.
Gradually add clam juice. Bring mixture to a boil, and cook for 1 minute or until thick, stirring constantly.
Add potato cubes and carrot slices, and stir in milk.
Bring to a boil; reduce heat, and simmer for 10 minutes.
Break Salmon into chunks; add salmon, chopped dill, and Worcestershire sauce to pan.
Bring chowder to a boil; reduce heat, and simmer for 10 minutes or until potato is tender.

Nutrition Facts : Calories 292.9, Fat 4, SaturatedFat 1.6, Cholesterol 33.4, Sodium 263.7, Carbohydrate 46.9, Fiber 4.1, Sugar 14.3, Protein 17.9

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

Ingredients

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.

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

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
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.

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