Best Izzys Salmon Chowder 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

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.

IZZY'S SALMON CHOWDER

Izzy's Salmon Chowder image

My famous chowder. I spent some time try to figure out the exact measurements of ingredients; but it's a flexible recipe. Be creative! You can cook this ahead of time (even 2-3 days; just be sure you don't nibble @_@); this soup tastes better with time.

Provided by Izzy Knight

Categories Chowders

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 clove garlic, finely minced
3 cups diced potatoes (diced)
1 cup diced carrot
1 cup chicken broth
1 cup water
1/2 teaspoon dill seed
1 cup diced zucchini
1 can salmon, drained
1 1/2 cups milk
1 can cream-style corn (fresh is even better)
salt & pepper
chopped fresh parsley
2 tablespoons butter

Steps:

In large saucepan, saute onions, celery, green pepper and garlic in butter for 5 minutes while stirring.
Stir in potatoes, carrots, broth, water and dill.
Bring to boil.
Reduce heat, cover and simmer for 20 minutes.
Add zucchini and cook for another 5 minutes.
Stir in salmon, milk and corn; season to taste with salt and pepper.
Cook over low heat for 5 to 10 minutes.
Sprinkle with fresh parsley and a tab of butter floating on top (my secret ingredient).

Nutrition Facts : Calories 425.3, Fat 15.8, SaturatedFat 8.3, Cholesterol 62.9, Sodium 739.7, Carbohydrate 53.1, Fiber 5.9, Sugar 8.6, Protein 21.9