Best Salmon Vegetable Chowder Recipes

SALMON-VEGETABLE CHOWDER

Salmon-Vegetable Chowder image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 slices bacon, chopped
6 shallots, chopped
1/3 cup chopped fresh dill
3 medium Yukon gold potatoes, peeled and diced
6 medium carrots, diced
Kosher salt
1 10-ounce package sliced white mushrooms
10 ounces Brussels sprouts, halved (quartered if large)
2 large egg yolks
1 cup half-and-half
3 tablespoons dry white wine or fresh lemon juice
3/4 pound skinless salmon fillet, cut into 2-inch pieces
Freshly ground pepper

Steps:

Cook the bacon in a large saucepan over medium heat until crisp, about 5 minutes. Stir in the shallots and half of the dill and cook until the shallots are soft, about 3 minutes.
Add the potatoes, carrots, 4 cups water and 1 teaspoon salt. Increase the heat to medium high, cover and bring to a simmer. Cook until the potatoes and carrots are almost tender, about 6 minutes. Add the mushrooms and Brussels sprouts and cook until all of the vegetables are tender, about 6 more minutes. Meanwhile, whisk the egg yolks, half-and-half and wine in a small bowl.
Reduce the heat to medium low, add the salmon and cook until opaque, 2 to 3 minutes. Gently stir in the egg mixture and cook until the soup thickens slightly, 1 to 2 minutes. Season with salt and pepper. Divide among bowls and top with the remaining dill.

SALMON AND VEGETABLE CHOWDER

Salmon and Vegetable Chowder image

Provided by Lynda Hotch Balslev

Categories Soup/Stew Milk/Cream Fish Potato Vegetable Salmon Corn White Wine Winter Bon Appétit Switzerland

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 leek (white and pale green parts only), sliced
1 teaspoon fennel seeds
1 large russet potato, peeled, diced
1 large zucchini, diced
1 cup frozen corn kernels
1 carrot, diced
2 tablespoons chopped fresh thyme or 2 teaspoons dried
3 cups canned low-salt chicken broth
1/2 cup dry white wine
1 pound skinless salmon fillet, cut into 3/4-inch pieces
1 cup whipping cream

Steps:

Heat oil in heavy large pot over medium heat. Add leek and fennel seeds and sauté until leek is tender but not brown, about 5 minutes. Add potato, zucchini, corn, carrot and half of thyme. Stir 2 minutes. Add broth and wine; simmer until potato is tender, about 15 minutes. Add salmon and cream. Simmer until salmon is just opaque in center, about 5 minutes. Season chowder to taste with salt and pepper.
Ladle chowder into deep bowls. Sprinkle with remaining thyme.

SALMON VEGETABLE CHOWDER

Salmon Vegetable Chowder image

Stir things up with this Salmon Vegetable Chowder. It's a comfort-food dish that's full of delicious veggies. Salmon Vegetable Chowder features zucchini and roasted corn.

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 Tbsp. butter
1 small onion, chopped
2 stalks celery, sliced
1 cup fat-free reduced-sodium chicken broth
1/4 lb. red potato (about 1), peeled, chopped
1/2 cup chopped zucchini
1/8 tsp. ground red pepper (cayenne)
2 cups milk
1 cup frozen roasted corn
1 can (14.75 oz.) red salmon, drained, flaked
1 Tbsp. chopped fresh chives

Steps:

Melt butter in large saucepan on medium heat. Add onions and celery; cook and stir 3 min.
Add broth, potato, zucchini and red pepper; stir. Bring to boil; cover. Simmer 10 to 12 min. or until potatoes are tender, stirring occasionally.
Stir in milk, corn and salmon; simmer 5 min. Serve sprinkled with chives.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g