Best 2 Salmon Vegetable Chowder Recipes

Salmon vegetable chowder is a hearty and flavorful dish that combines the richness of salmon with the natural sweetness of vegetables in a creamy broth. This delicious and versatile soup can be tailored to your own taste preferences by adding different vegetables, herbs, and spices. It's a perfect meal for a cold night or as a light lunch and can be served alone or with a side of bread or crackers.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON-VEGETABLE CHOWDER

Salmon-Vegetable Chowder image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 slices bacon, chopped
6 shallots, chopped
1/3 cup chopped fresh dill
3 medium Yukon gold potatoes, peeled and diced
6 medium carrots, diced
Kosher salt
1 10-ounce package sliced white mushrooms
10 ounces Brussels sprouts, halved (quartered if large)
2 large egg yolks
1 cup half-and-half
3 tablespoons dry white wine or fresh lemon juice
3/4 pound skinless salmon fillet, cut into 2-inch pieces
Freshly ground pepper

Steps:

Cook the bacon in a large saucepan over medium heat until crisp, about 5 minutes. Stir in the shallots and half of the dill and cook until the shallots are soft, about 3 minutes.
Add the potatoes, carrots, 4 cups water and 1 teaspoon salt. Increase the heat to medium high, cover and bring to a simmer. Cook until the potatoes and carrots are almost tender, about 6 minutes. Add the mushrooms and Brussels sprouts and cook until all of the vegetables are tender, about 6 more minutes. Meanwhile, whisk the egg yolks, half-and-half and wine in a small bowl.
Reduce the heat to medium low, add the salmon and cook until opaque, 2 to 3 minutes. Gently stir in the egg mixture and cook until the soup thickens slightly, 1 to 2 minutes. Season with salt and pepper. Divide among bowls and top with the remaining dill.

SALMON AND VEGETABLE CHOWDER

Salmon and Vegetable Chowder image

Provided by Lynda Hotch Balslev

Categories Soup/Stew Milk/Cream Fish Potato Vegetable Salmon Corn White Wine Winter Bon Appétit Switzerland

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 leek (white and pale green parts only), sliced
1 teaspoon fennel seeds
1 large russet potato, peeled, diced
1 large zucchini, diced
1 cup frozen corn kernels
1 carrot, diced
2 tablespoons chopped fresh thyme or 2 teaspoons dried
3 cups canned low-salt chicken broth
1/2 cup dry white wine
1 pound skinless salmon fillet, cut into 3/4-inch pieces
1 cup whipping cream

Steps:

Heat oil in heavy large pot over medium heat. Add leek and fennel seeds and sauté until leek is tender but not brown, about 5 minutes. Add potato, zucchini, corn, carrot and half of thyme. Stir 2 minutes. Add broth and wine; simmer until potato is tender, about 15 minutes. Add salmon and cream. Simmer until salmon is just opaque in center, about 5 minutes. Season chowder to taste with salt and pepper.
Ladle chowder into deep bowls. Sprinkle with remaining thyme.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
Don't overcook the vegetables. You want them to be tender but still retain some of their crunch.
Use a good quality fish broth. This will also help to boost the flavor of your chowder.
Season your chowder to taste. Add salt, pepper, and other seasonings to your liking.
Serve your chowder hot with crusty bread or crackers.

Conclusion:

Salmon vegetable chowder is a delicious and easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is sure to please everyone at your table. So next time you are looking for a hearty and satisfying soup, give salmon vegetable chowder a try. You won't be disappointed!