Best Salmon Chowder With Bacon Recipes

NORTHWEST SALMON CHOWDER

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.

SALMON CHOWDER

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.

CORN AND SALMON CHOWDER WITH BACON

Steps:

• Heat oil in medium saucepan on medium-high heat. Add onions, celery and garlic; cook 5 min. or until crisp-tender, stirring frequently. Stir in flour; cook and stir 1 min. Whisk in milk. Add potatoes, corn and thyme; cover. Simmer 20 min. or until potatoes are tender.
• Stir in VELVEETA and mustard; cover. Simmer on medium-low heat 5 min. or until VELVEETA is melted. Stir in fish; cook 8 min. or until fish flakes easily with fork. Remove and discard thyme sprigs.
• Top chowder with bacon. Serve with crackers.

SALMON CHOWDER

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.

SALMON CHOWDER

Steps:

• Cut the bacon and carrots into 1/2-inch (1.5 cm) cubes, cut the celery into slices, dice the onion, finely chop dill and garlic.
• Cut the potatoes and salmon into 1-inch (2.5 cm) cubes.
• Heat the frying oil over medium heat in a large pot and add bacon. Cook for a couple of minutes until fat renders from the bacon and it's crispy. Transfer bacon to a plate.
• Add the onions, celery, and carrots. Cook, stirring from time to time, for 5 minutes, until softened.
• Add the garlic and Old Bay seasoning, cook for 30 seconds. Stir in the flour and cook for a minute.
• Add the broth and milk. Bring to a boil, simmer for 10 minutes.
• Add the potatoes, bring the soup to a boil, simmer for 8 minutes.
• Add drained corn and salmon, simmer for 3 minutes or until the fish is cooked through (you can take out a piece of fish onto a plate and cut it in half to see if it changed its color from dark pink to light pink).
• Take the pot off the heat, add the cream, season the chowder with salt, pepper, and lemon juice, stir in chopped dill.
• Pour the soup into bowls, crumble with cooked bacon and sprinkle with more dill.
• Enjoy!

SALMON-BACON CHOWDER

Steps:

• Put bacon in a soup pot and heat over low heat.
• Add the onion, celery, thyme, and bay leaf.
• Cook until veggies are soft (10 mins).
• Add clam juice.
• Dice potatoes and add to the soup pot.
• Simmer until potatoes are just tender (10 mins).
• Add milk, peppers, salmon, dill, and cook until salmon is just cooked through (8 mins).
• Remove bay leaf.
• Adjust seasonings.
• Serve with cooked rice and a crusty bread.