Easy Salmon Chowder Recipe

Easy Salmon Chowder – Skinny Spatula

WebJan 28, 2023 · How to make corn salmon chowder. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrot and celery and cook, stirring occasionally, …

Rating: 4.7/5(9)

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Salmon Chowder EatingWell

WebApr 18, 2024 · Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the …

1. Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork.
2. Stir potato flakes (or leftover mashed potatoes), dill (or tarragon) and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.

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Easy OnePot Salmon Chowder Recipe Savory Simple

WebSep 21, 2018 · Bring the mixture to a boil, then reduce to a simmer over low heat. Cook for 5 minutes, then add the salmon, corn and thyme. Simmer …

1. Place a Dutch oven or heavy-bottom saucepan over medium-low heat. Add the bacon, and slowly increase the heat to medium as fat renders into the pan. Cook, stirring occasionally, until the bacon is lightly browned and crisp, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, and discard all but one tablespoon of the fat (I like to save the extra for cooking eggs).
2. Add the onions and celery to the pan, and cook until soft and slightly brown around the edges, 5-6 minutes. If the bottom of the pan ever becomes too dark like it’s about to burn, add 1-2 tablespoons of water, then use a spatula to scrape the brown bits from the bottom of the pan, stirring them back in with the vegetables (this is called deglazing), then reduce the heat slightly.
3. Add the flour and toss with the vegetables to coat. Cook for about 2 minutes while stirring, then add some of the stock (again using the liquid to deglaze the pan if necessary).
4. Once the bottom of the pan is free of any glaze, add the remaining stock along with the half-and-half and potatoes. Bring the mixture to a boil, then reduce to a simmer over low heat. Cook for 5 minutes, then add the salmon, corn and thyme. Simmer gently for an additional 10-15 minutes, uncovered, until the potatoes are fork-tender and the salmon is cooked through. Remove and discard the thyme stems. Add the cooked bacon back to the pot, and season with salt and pepper. Taste; adjust seasoning if desired.

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