SEAFOOD CHOWDER: Alaskan Salmon Chowder | THE DAD BOD CHEF
One of my wintertime favorite recipes. Everything is in the prep. Make it like this and it turns out so delicious every single time. Enjoy!
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NOW FOR THE FOOD:
Ingredients:
½ stick of butter
1 onion, diced
1 cup celery, diced
2 cups shredded carrots
3 cloves garlic, minced
4 tablespoons of flour
3.5 cups chicken broth (1 box)
4 cups potatoes, diced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon dill weed
1 filet raw (red) salmon, diced
2 cans cream-style corn
3 cups whole milk
1 cup shredded cheddar cheese
Directions:
1. Mix butter, onion, carrots, celery, and garlic in a pot until translucent
2. Add 4 tablespoons of flour; mix for another 2-3 minutes stirring constantly
3. Gradually whisk in chicken broth until fully incorporated
4. Add potatoes, salt, pepper, and dillweed – cook 10-20 minutes until potatoes are tender
5. Add diced salmon
6. Once salmon turns light pink add corn, milk, and shredded cheddar cheese
7. Once chowder is back to boil, simmer on low for another 10-15 minutes
8. Remove from heat, serve with bread or crackers
Salmon Chowder
Today I'm sharing my favorite Salmon Chowder recipe! It's creamy, comforting, and packed with flavor. Cozy up to a new recipe and try this easy soup this week!
Salmon Chowder
(recipe adapted from epicurious.com)
3 medium red skin potatoes, diced
1 bunch scallions (green onions), finely chopped (reserve a handful for garnish)
1.5 lbs. salmon filets, skin removed and fish cut into 1 in. cubes
2 Tbsp. olive oil
1/2 bag frozen sweet corn (about 1.5 cups)
1 tsp. dried thyme
1 dried bay leaf
3 cloves garlic, minced
3 c. whole milk
2/3 c. heavy cream
salt & pepper
Add 2 Tbsp. olive oil to a Dutch oven over medium heat. Cook the corn, scallions, thyme, bay leaf, and garlic for about 5 minutes or until the scallions have softened slightly. Add the milk and heavy cream and bring to a gentle boil. Add the potatoes and cook for about 10 minutes or until almost fork tender, stirring occasionally (keep heat low to prevent burning the milk). Add the salmon, cover, and cook for about 8 minutes or until the fish is opaque and starts to flake. Season to taste with salt and pepper. Serve and garnish with chopped scallions. ENJOY!
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90 second Smoked Salmon Chowder | easy, best camping hiking backpacking meals recipes
Come along as I cook up a quick and tasty Smoked Salmon Chowder recipe. Great for any outdoor adventure.
Also a note on LOX vs SMOKED SALMON
LOX = cured and sometimes smoked. Needs refrigeration
SMOKED SALMON = smoked to preserve it. Lasts for many days on the trail at ambient temperature. Longer if it's vacuum sealed.
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Best Salmon Chowder
There’s nothing more satisfying than a chunky seafood chowder that looks irresistible and tastes even better!
This is the best salmon chowder recipe - super flavorful made with pieces of tender potatoes and juicy salmon and it’s so easy to make in just one pot!
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Smoked Salmon Chowder
Smoke from the smoldering, aromatic wood gives salmon a distinctive smoky flavor and a fine texture that is even better savored in soup. This simple Smoked Salmon Chowder recipe is perfect any time of the year. Find this and hundreds more recipes on our websites - and explore our markets. We have Town & County markets in Bainbridge, Lakemont and Ballard; and Central Markets in Mill Creek, Shoreline and Poulsbo. You can find this recipe at
Smoked salmon chowder
Debra Rivest of Elm City Brewing Co. in Keene shows how to make this tasty chowder. Subscribe to WMUR on YouTube now:
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