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.
Time 54m Yield 6 Number Of Ingredients 13 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until softened, 4 to 6 minutes. Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Remove from heat; stir in flour until a smooth paste forms. Return to heat and pour in milk slowly, stirring constantly. Stir potatoes, carrots, corn, salmon, green beans, peas, salt, dill, and black pepper into the pot. Cook and stir until chowder thickens, about 5 minutes. Reduce heat to low; cover and simmer until green beans are tender, about 5 minutes.
Time 30m Yield 6 Number Of Ingredients 14 Steps:
Serve immediately, garnish with minced fresh herbs, hot sauce, and crackers.
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.
Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Drain salmon, reserving liquid. Remove skin and bones from salmon, and then flake. Cook onion in margarine until tender, but not brown. Add soup and then gradually blend in reserved salmon liquid and milk. Add undrained tomatoes, salmon, parsley and sprinkling of salt and pepper to taste. Cover and simmer for 10 minutes. Enjoy!
Time 50m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Heat oil in a large saucepan over medium heat. Add onion, celery and red pepper; cook for about 5 minutes, mixing occasionally. Add the potatoes, zucchini, chicken broth, 2/3 cup water, dill, salt and pepper; stir to combine. Cover and bring mixture to a boil; reduce heat and simmer until the vegetables are tender, about 20 minutes. Meanwhile, empty salmon onto a plate and mash with fork to break up fish and bones. In a medium bowl, whisk cornstarch in milk to dissolve. Add salmon and milk mixture to saucepan and stir to combine. Bring to simmer; lower heat and bubble gently, stirring occasionally, until slightly thickened, about 10 minutes. Serve chowder garnished with scallions and dill.
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.
Time 30m Yield 8 servings (2 quarts). Number Of Ingredients 13 Steps:
In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once., In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately.
