Best Salmon Zucchini Chowder Recipes

Harvest Salmon Chowder image

Provided by Busters friend

Categories Chowders

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup green bell pepper, chopped
3 garlic cloves, minced
1 cup potato, peeled and diced
1 cup carrot, diced
2 cups chicken broth (or stock)
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon dill seed
1/2 cup zucchini, diced
1/2 cup yellow squash, diced
15 ounces salmon, canned
12 ounces evaporated milk
7 ounces creamed corn

Steps:

In a large saucepan or stockpot, melt the butter over medium-high heat.
Add the onion, celery, green pepper, and garlic and saute until translucent, about 5 minutes.
Add the potatoes, carrots, broth, salt, pepper, and dill seed. Cover and simmer for 20 minutes.
Add the zucchini and yellow squash and simmer for 5 minutes.
Flake the salmon and add to the pot along with its liquid, the milk, and the corn.
Heat to boil through before serving.

Nutrition Facts : Calories 433.8, Fat 19.9, SaturatedFat 10.2, Cholesterol 102.8, Sodium 1665.5, Carbohydrate 33, Fiber 3.4, Sugar 5.5, Protein 32.4

Salmon and Vegetable Chowder image

Provided by Lynda Hotch Balslev

Yield Serves 4 to 6

Number Of Ingredients 12

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.

Alaskan Salmon Chowder image

Provided by TishT

Categories Chowders

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup green pepper, chopped
1 garlic clove, minced
1 (14 1/2 ounce) can chicken broth, divided
2 cups peeled potatoes, diced
1 cup carrot, sliced
1 teaspoon seasoning salt (optional)
1/2 teaspoon dill weed
1 small zucchini, thinly sliced
1 (14 3/4 ounce) can cream-style corn
1 (12 fluid ounce) can evaporated milk
2 cups cooked salmon or 2 (7 1/2 ounce) cans salmon, drained and bones removed

Steps:

In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender.
Add potatoes, carrots, seasoned salt if desired, dill and remaining broth.
Cover and simmer for 20 minutes or until vegetables are tender.
Add zucchini; simmer for 5 minutes.
Add corn, milk and salmon; heat through.

Summer Smoked-Salmon Chowder image

Provided by Shira Bocar

Time 45m

Number Of Ingredients 12

2 tablespoons unsalted butter
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
Kosher salt and freshly ground pepper
1 pound baby potatoes, scrubbed and cut into 1/4-inch rounds
2 cups low-sodium chicken broth
2 cups fresh corn kernels (from 2 ears), or 10 ounces frozen
1 zucchini, halved lengthwise and cut crosswise into 1/4-inch pieces
1/2 cup heavy cream
4 ounces hot-smoked salmon, skin removed, cut into 1/2-inch pieces
Oyster crackers, for serving

Steps:

Melt butter in a pot over medium heat. Add onion, celery, and carrot; season with salt and cook, stirring occasionally, until soft, about 6 minutes. Add potatoes, broth, and 2 cups water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 10 minutes. Add corn and zucchini; simmer, stirring occasionally, until just tender, 5 to 7 minutes. Remove from heat; stir in cream and fish. Season with pepper and serve with oyster crackers.