Best 7 Pantry Shelf Salmon Chowder Recipes
When it comes to comfort food, few dishes can compare to a warm, hearty bowl of salmon chowder. This classic dish is made with chunks of tender salmon, creamy broth, and a variety of vegetables. While there are many different ways to make salmon chowder, this recipe uses pantry-shelf ingredients, making it a quick and easy meal to prepare. So, gather your ingredients and get ready to enjoy a delicious and satisfying bowl of salmon chowder that will warm you up on a cold day.
Here are our top 7 tried and tested recipes!
PANTRY-SHELF SALMON CHOWDER
My family enjoys homemade soup, but I don't always have the time to make it from scratch. This simple recipe calls for ingredients I can keep on hand, so I can serve steaming bowls of chowder in a hurry.-Kathryn Awe, International Falls, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the soup, milk and corn; bring to a boil. Reduce heat; add salmon and parsley. Simmer, uncovered, until heated through.
Nutrition Facts : Calories 295 calories, Fat 13g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 1212mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.
SALMON CHOWDER
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
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.
SALMON CHOWDER
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
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
SALMON CHOWDER ON A BUDGET
An economic chowder.
Provided by deondra
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and celery; cook and stir until onion is translucent, about 5 minutes.
- Stir salmon, reserved juice, chicken broth, potatoes, carrots, and salt into the saucepan. Bring to a simmer, stirring frequently, about 10 minutes. Cover and simmer, about 10 minutes more.
- Stir zucchini into the saucepan; simmer for 5 minutes. Pour in cream-style corn and milk; cook until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 28.3 g, Cholesterol 65 mg, Fat 13.2 g, Fiber 2.8 g, Protein 20.8 g, SaturatedFat 4.4 g, Sodium 836.8 mg, Sugar 11 g
NORTHWEST SALMON CHOWDER
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
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
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.
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.
Provided by Margaret3
Categories Chowders
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 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**.
Nutrition Facts : Calories 107, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.8, Sodium 424.8, Carbohydrate 23, Fiber 2.5, Sugar 3.3, Protein 4.3
SALMON CHOWDER
Make and share this Salmon Chowder recipe from Food.com.
Provided by Gigi6287
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
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 on low heat until heated through and cheese melts.
Nutrition Facts : Calories 259.7, Fat 10.7, SaturatedFat 5.3, Cholesterol 49.9, Sodium 773.5, Carbohydrate 24.3, Fiber 2.4, Sugar 3.7, Protein 17.9
Tips:
- Use high-quality canned salmon. Look for wild-caught, sustainably sourced salmon that is packed in water or olive oil. Avoid salmon that is packed in brine, as this can make the chowder too salty.
- Don't overcook the salmon. Add the salmon to the chowder towards the end of the cooking time, and cook just until it is heated through. Overcooked salmon will become tough and dry.
- Use a variety of vegetables. This will add flavor, texture, and nutrients to your chowder. Some good options include potatoes, carrots, celery, onions, and corn.
- Season the chowder to taste. Add salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or vinegar for a bit of brightness.
- Serve the chowder hot. Chowder is best served hot, with a side of crackers or bread.
Conclusion:
Pantry shelf salmon chowder is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover salmon. With its creamy broth, tender salmon, and hearty vegetables, this chowder is sure to be a hit with your family and friends. So next time you're looking for a comforting and satisfying meal, give this pantry shelf salmon chowder a try. You won't be disappointed!
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