Best 2 Northwest Salmon Chowder Recipes

Indulge in the delectable flavors of the Pacific Northwest with our comprehensive guide to finding the ultimate Northwest Salmon Chowder recipe. As you embark on this culinary journey, you'll discover an array of recipes that capture the essence of this regional delicacy, offering a symphony of flavors that will delight your palate. From traditional preparations that honor the region's heritage to innovative twists that add a touch of modernity, our exploration will uncover the secrets behind creating an exceptional Northwest Salmon Chowder that will leave you craving more.

Let's cook with our recipes!

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

Ingredients

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.

NORTHWEST SMOKED SALMON AND CLAM CHOWDER

Northwest Smoked Salmon and Clam Chowder image

This wild smoked salmon and clam chowder combo is a real winner. Get ready for some rave reviews from your family and friends. You can use fresh clams too--just add more clam juice. I used canned because it was easier. Enjoy!!

Provided by Jodi Unruh

Categories Seafood

Time 1h40m

Number Of Ingredients 18

Ingredients

3/4 c flour
1 c butter
1/2 c chopped celery
1/4 c chopped onion
1 1/4 c clam juice
1 Tbsp fresh dill
1 Tbsp fresh basil
1 Tbsp fresh thyme (minced)
dash(es) garlic power
1/4 tsp salt
1/4 tsp white pepper
25 oz chopped clams with juice
7 oz wild smoked salmon
5 c water
3/4 c hot half and half
1/4 c hot heavy cream
2 1/4 Tbsp fresh parsley
2 c yukon potatoes (peeled and cut into ¼-inch cubes)

Steps:

1. Peel and then cook 2 cups of cubed Yukon potatoes in a pan, covered with lightly salted water. Bring to a boil and then just simmer until they are starting to get tender. Do not over cook them. You want them to maintain their shape and not mush up. Once you put them in the chowder, they will cook and soften up a little more. Melt butter in sauce pan. Then add flour and make a roux--stirring until smooth, but not brown (about 4-5 minutes). Remove from heat and set aside.
2. Now place all other ingredients except potatoes and half and half and heavy cream in another soup pot, and bring ingredients to a boil. Cook until vegetables are soft, and then add potatoes and heat.
3. Add roux from sauce pan and continue cooking the chowder, stirring frequently until chowder thickens. Once thickened, add hot half and half and heavy cream. (of course, you can use milk instead if you want to lighten up this recipe). Then adjust seasoning if needed. Serve it with warm bread! Your family and friends will love it!

Tips:

Choose the right salmon: Fresh or frozen salmon can be used in this chowder. If using frozen salmon, thaw it completely before cooking.
Use a good quality fish stock: The fish stock is the base of the chowder, so it's important to use a good quality stock. You can make your own fish stock or use a store-bought stock.
Don't overcook the salmon: Salmon is a delicate fish, so it's important not to overcook it. Cook the salmon until it is just cooked through, about 5-7 minutes.
Add the vegetables at the right time: The vegetables should be added to the chowder in stages. Add the vegetables that take longer to cook, such as potatoes and carrots, first. Then add the vegetables that cook more quickly, such as corn and peas, later.
Season to taste: Season the chowder with salt and pepper to taste. You can also add other seasonings, such as dill, thyme, or oregano.

Conclusion:

Northwest Salmon Chowder is a delicious and hearty soup that is perfect for a cold winter day. It is made with fresh or frozen salmon, vegetables, and a creamy broth. The chowder is easy to make and can be tailored to your own taste. So next time you're looking for a warm and comforting meal, give this Northwest Salmon Chowder a try.