Salmon Chowder
"A hearty one-dish meal with a salad and some nice bread. Combo of several recipes i have tried. Came about while looking for a way to use up leftover baked salmon from one of those HUGE filets from Sam's Club."
photo by Food.com
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped green pepper
- 4 cloves garlic, minced
- 2 (14 1/2 ounce) cans fat-free chicken broth
- 4 cups unpeeled baking potatoes, large dice
- 2 cups sliced carrots
- 3 -4 bay leaves, torn
- 1 teaspoon dried dill weed
- 1 1 cup zucchini or 1 cup broccoli coleslaw mix (or any other veggie available)
- 1 (14 3/4 ounce) can cream-style corn
- 2 cups skim milk, thickened with 2 t granulated flour (Wondra)
- 3 -4 cups leftover cooked salmon (or a combination of salmon and shrimp or other seafood letovers)
- 1⁄4 - 1⁄2 teaspoon liquid smoke
directions
- In a Dutch oven, saute onion, celery, pepper& garlic in 1/4 c broth til tender Add potatoes, carrots, dill, bay leaf& rest of broth.
- Cover& simmer 20 minutes til veggies are tender.
- Add selected additional veg and cook 5 minutes more.
- Add corn, milk& salmon& liquid smoke and heat thoroughly.
- Adjust seasonings-add salt if needed.
- We use a litte Tabasco to give it more of a"kick.
- "Goes well with a hot loaf of sourdough or other rustic bread.
- **Evenbetter the next day**.
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Reviews
-
I was a little skeptical about giving this to my family. They are not really soup eaters, and they are slow to try anything new. Boy, was I surprised when they all loved it. Even my super-picky 7-year-old ate this and loved it. I stirred in a handful of shredded Colby cheese toward the end. What a wonderful chowder. We will definitely eat this again. This has put an end to my searching for recipes for leftover salmon. -
SO good and so easy! This is a perfect recipe for leftover salmon. I was out of cream-style corn but pulsed some regular corn in the food processor and problem solved. I added a few pinches of thyme, and hot chili pepper for a bit of heat. Delicious! -
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I made this for our family get together at Christmas. It was really easy and I got a lot of compliments on it. The leftover soup was even better!
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Really good chowder! Love that it's so low calorie too. Made it just as written. One word of advice: when measuring the liquid smoke, don't hold your measuring spoon over the soup pot! I didn't think about it and had far too much splash out! Tried to retrieve/spoon some out to rectify my mistake. Turned out delicious just the same. Thanks for the recipe. -
So Yummy! I did add 4 slices of bacon and used uncooked salmon instead of cooked. Thanks you cause I'm not a big salmon fan, but have tons in the freezer since my fiance loves fishing.
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Tweaks
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A very tasty "chowda". Subbed leftover green beans for the zucchini and used canned salmon instead of fresh. You're right...it does benefit from the added kick of hot sauce. -
Looking for a way to use some Salmon, I came across this recipe. Working with pantry items on hand I used sweet red pepper instead of green and a can of white shoepeg corn that I drained, in place of crean style corn. I substituted a cup of frozen mixed veggies for the asparagus and it was delicious ! Thanks for posting.
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YUMMY!!! I made some changes though. 2cups potatoes and more of other vegs. I also used frozen peas and frozen corn instead of the creamed. 1/2 cup each. Finally 4tbs. wondra makes it nice an thick like a chowder... Amazing!
RECIPE SUBMITTED BY
Margaret3
Kenner, Louisiana
Originally from the Midwest, I have lived in New Orleans for decades--my waistline shows it!
It's a fabulous foodie city, with new restaurants constantly opening. Travel is very important to me, and we do a lot of that. My photography "habit" and travel go together nicely, as does a growing passion for birding and its associated travel.
