Best 10 Harvest Salmon Chowder Recipes

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Craving a comforting and savory dish that embodies the flavors of the season? Look no further than harvest salmon chowder. This delectable soup is a symphony of fresh, seasonal ingredients, each bite bursting with a unique flavor profile. With its creamy broth, tender chunks of salmon, and an array of vegetables, harvest salmon chowder is the perfect dish to warm your soul on a chilly autumn day. Whether you're a seasoned chef or a novice in the kitchen, this recipe is accessible and adaptable to your culinary preferences, ensuring a delicious and satisfying meal every time.

Here are our top 10 tried and tested recipes!

SALMON CHOWDER



Salmon Chowder image

I don't like fish, but I LOVE this soup!

Provided by KENULIA

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 14

3 tablespoons butter
¾ cup chopped onion
½ cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
½ pound Cheddar cheese, shredded

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.

Nutrition Facts : Calories 490.3 calories, Carbohydrate 26.5 g, Cholesterol 104.2 mg, Fat 25.9 g, Fiber 2.2 g, Protein 38.6 g, SaturatedFat 12.7 g, Sodium 1139.5 mg, Sugar 8.6 g

SIMPLE SALMON CHOWDER II



Simple Salmon Chowder II image

This is a hearty but mild flavored fish chowder. It's a great way to use a piece of salmon that's too small to do much else with. Serve with toasted sourdough bread.

Provided by Chris Smith

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 11

4 slices bacon
½ cup chopped onion
3 ½ cups chicken broth
1 (5.5 ounce) package scalloped potato mix
1 (15 ounce) can whole kernel corn
¼ teaspoon ground black pepper
1 pound salmon fillet
1 cup milk
½ cup evaporated milk
1 green onion, thinly sliced
½ teaspoon dried dill

Steps:

  • Dice the bacon and fry in soup pot until crisp. Remove bacon to paper towel.
  • Add chopped onion to the bacon grease and cook until the onion has softened a bit. Add chicken stock, scalloped potato mix, undrained can of corn, and fresh ground pepper (to your taste). Bring to a boil, then simmer for about 20 minutes.
  • Meanwhile, trim the tapered edges from the salmon filet. Smash the trimmings with meat pounder and add to the pot. Check the remaining filet for stray bones and remove. Cut salmon into 1/2 inch to 3/4 inch cubes and reserve.
  • When potatoes are rehydrated but still a little firm, add the salmon, bacon, green onion, and the dill. Cook for 5 more minutes. Add the milk and evaporated milk; stir and cook until heated through.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 28.4 g, Cholesterol 48.2 mg, Fat 10 g, Fiber 3 g, Protein 18.9 g, SaturatedFat 2.9 g, Sodium 640.7 mg, Sugar 4.7 g

MOM'S NOVA SCOTIA SEAFOOD CHOWDER



Mom's Nova Scotia Seafood Chowder image

Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!

Provided by Ashley_86

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h25m

Yield 20

Number Of Ingredients 14

2 large onions, diced
3 carrots, sliced
7 potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 (6 ounce) can crabmeat, drained and flaked
2 (6.5 ounce) cans chopped clams, drained
4 ¼ cups heavy whipping cream
2 cups half-and-half
1 ½ cups butter, cut into chunks
salt and ground black pepper to taste

Steps:

  • Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
  • Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g

SALMON CHOWDER



Salmon Chowder image

This is cold-weather dining at its best. Generous pieces of fresh fish floating in a creamy broth with root vegetables make for a hearty and satisfying dinner.This recipe is from Lucinda Scala Quinn, and it appears on the Martha Stewart Living digital magazine for iPad.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Serves 6

Number Of Ingredients 10

2 tablespoons unsalted butter
1 leek, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well
1 red onion, quartered and thinly sliced
Coarse salt and freshly ground white pepper
3 small Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
2 carrots, halved lengthwise and thinly sliced
6 cups store-bought low-sodium fish stock or Lucinda Scala Quinn's Homemade Fish Stock
12 ounces skinless salmon, cut into 3/4-inch cubes
1/2 cup heavy cream
1 tablespoon chopped fresh dill

Steps:

  • Heat butter in a medium stockpot over medium-low heat. Cook leek and red onion until soft, 6 to 8 minutes. Season with 1 teaspoon salt. Stir in potatoes and carrots. Add stock and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, 6 to 8 minutes.
  • Add salmon and simmer until opaque, about 3 minutes. Stir in cream to heat through. Stir in dill, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Chowder can be refrigerated for up to 2 days. Reheat before serving.

HARVEST SALMON CHOWDER



Harvest Salmon Chowder image

Hmmm... canned salmon seems to be a theme here. Love the stuff. Commercially canned or home canned, the stuff is just great. So much tastier than canned tuna. Anyway, this recipe was just sent to me from The Farmer's Almanac - gotta stash & save to make sometime soon 'cause it's got all the right stuff.

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

HARVEST CHOWDER



Harvest Chowder image

A delightful medley of wholesome ingredients come together in this comforting autumn favorite. Serve with toasted bread for a very satisfying main dish.

Provided by Debs Recipes

Categories     Chowders

Time 1h

Yield 2 quarts, 16 serving(s)

Number Of Ingredients 15

1/2 lb bacon
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1/2 cup mushroom, roughly chopped
2 small zucchini, chopped
2 cups water
1 (15 ounce) can corn, drained
1 (15 ounce) can creamed corn
1/2 cup frozen peas
3 -4 cups mashed potatoes (See Note *)
2 cups milk
3 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • Fry bacon in heavy stock-pot; remove, drain, crumble, then set bacon aside.
  • Saute onion, celery, and carrots in stockpot in a small amount of reserved bacon fat; add mushrooms and zucchini and continue sauteeing for 2 minutes.
  • Add water; cover stock pot and simmer until vegetables are tender.
  • Add corn, peas, mashed potatoes, and milk and heat through.
  • Add cheese and stir until melted; season, and serve hot.
  • *Note:For this recipe I like to use mashed potato flakes prepared according to package directions using 2 2/3 c water, 1/4 c margarine, 1 tsp salt, 1 c milk, and 2 2/3 c potato flakes to make 3 1/3 cups/8 servings.

Nutrition Facts : Calories 266.4, Fat 15.3, SaturatedFat 7.5, Cholesterol 37, Sodium 632.9, Carbohydrate 23.7, Fiber 2.5, Sugar 3.9, Protein 10.8

HEARTY SALMON CHOWDER



Hearty Salmon Chowder image

Just a bit different than your usual chowders. Makes for a good supper when we are in the midst of a wintery storm here in Nova Scotia. Warms the heart and feeds the soul.

Provided by Nova Scotia Cook

Categories     Chowders

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 (7 1/2 ounce) can salmon, reserve half of the liquid
2 teaspoons soft margarine
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped sweet green pepper (optional)
1 clove garlic, minced
3 cups diced potatoes
1 cup diced carrot
1 cup chicken stock
1 cup water
1/2 teaspoon pepper
1 cup zucchini (optional)
1 cup 2% evaporated milk
1 cup cream-style corn

Steps:

  • Drain& flake salmon, reserving liquid.
  • In a large nonstick sauce pan, melt margarine over medium heat.
  • Cook onion, celery, green pepper& garlic, stirring often for 5 minutes or until vegetables are tender.
  • Add potatoes, carrots, chicken stock, water and pepper.
  • Bring to a boil.
  • Reduce heat, cover& simmer 20 minutes or until vegetables are tender.
  • Add salmon, reserved liquid, evaporated milk and corn.
  • May add more pepper to taste.
  • Heat through and serve.

GARDEN HARVEST CHOWDER



Garden Harvest Chowder image

Make and share this Garden Harvest Chowder recipe from Food.com.

Provided by Shirl J 831

Categories     Chowders

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 lb bacon, fine chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup carrot, peeled and thin sliced
1 1/2 cups water
1/2 cup frozen peas
2 cups potatoes, peeled,cooked and mashed
1 (16 ounce) can creamed corn
2 cups milk
1 1/2 cups sharp cheddar cheese, grated
salt and pepper

Steps:

  • Fry bacon, celery,onion and carrots in 6qt pot till bacon is semi-crispy and veggies are tender.
  • Add water and peas, cook 15 minutes ofer medium heat till peas are tender.
  • Add remainging ingredients except cheese.
  • Cook over medium heat, stirring occassionally, till heated through.
  • Add cheese, stirring till melted, but not boiling.

HARVEST CHOWDER



Harvest Chowder image

This is a hearty soup recipe that my brother in law introduced me to. It is very easy and I don't think I have met a person who does not like it. It is great served with some crusty bread or some piping hot corn bread.

Provided by psychotammymom

Categories     Chowders

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 lbs ground beef
1 medium onion, chopped
2 (15 ounce) cans Rotel tomatoes & chilies
2 (15 ounce) cans whole kernel corn
2 (16 ounce) cans pinto beans
2 (15 ounce) cans diced tomatoes
2 lbs Velveeta cheese

Steps:

  • Brown ground beef with onions. Add salt and pepper to taste. drain.
  • Mix in remaining ingredients. Do NOT drain the canned good.
  • Heat until cheese is melted and soup is thoroughly heated.

NORTHWEST SALMON CHOWDER



Northwest Salmon Chowder image

I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1/2 cup each chopped celery, onion and green pepper
1 garlic clove, minced
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 to 3/4 teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
Optional: crumbled cooked bacon, chives and cracked black pepper

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.

Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

Tips:

  • Use good quality ingredients: The fresher and better quality the ingredients, the better the chowder will be. Look for wild-caught salmon, fresh vegetables, and a flavorful broth.
  • Don't overcook the salmon: Salmon is a delicate fish that can easily be overcooked. Cook it just until it is opaque and flaky, about 5-7 minutes.
  • Use a variety of vegetables: This will add flavor and texture to the chowder. Some good choices include corn, potatoes, carrots, celery, and leeks.
  • Use a flavorful broth: A good broth will add a lot of flavor to the chowder. You can use a homemade broth or a store-bought broth.
  • Season the chowder to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a splash of lemon juice or a pinch of cayenne pepper.
  • Serve the chowder hot: Harvest salmon chowder is best served hot, with a side of crusty bread or crackers.

Conclusion:

Harvest salmon chowder is a delicious and easy-to-make fall soup that everyone will enjoy! It is packed with flavor and nutrition, and it is a great way to use up leftover salmon. So next time you have some salmon on hand, give this chowder a try.

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