Simple Salmon Chowder

Simple Salmon Chowder

A simple recipe for Salmon Chowder using fresh salmon that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely nuanced flavor, while a little smoked paprika adds a subtle smokiness without the addition of bacon. Low carb, Keto and dairy-free adaptable!

A simple recipe for Salmon Chowder using fresh salmon that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely nuanced flavor, while a little smoked paprika adds a subtle smokiness without the addition of bacon. Low carb, Keto and dairy-free adaptable!

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

As spring rounds the corner, baby potatoes will soon be abundant. This recipe for Salmon Chowder bridges the gap between seasons, using the last of winter’s fennel bulbs paired with new, thin-skinned potatoes. This is not a traditional New England Chowder, but tasty all the same. I’ve left the flour out- so it’s a bit lighter, thinner and brothier, which feels a little more “springy” to me.

What I love about this recipe, besides how homey and comforting it is, is how easily adaptable it is- it can be made keto, or kept dairy-free, using coconut milk, depending on your needs. Use whole milk, half & half or heavy cream- you decide.

{Recently I joined Sitka Salmon Shares which is like a CSA but with wild Alaskan fish instead of boxes of veggies. Each month they deliver a box of high-quality wild-caught fish. I’ve really been enjoying it! To receive a $25 discount, enter “FAH” as the discount code. }

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

This Salmon Chowder starts with onion, garlic, fennel, and fresh salmon. You can also use leftover cooked salmon, or even hot smoked salmon.

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

New spring potatoes are sliced thinly- which will help the overall dish to cook more quickly.

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

Saute the onion, garlic and fennel, add the seasonings and create a flavorful base for the potatoes to cook in.

Cut the salmon into pieces.

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

Once the potatoes are tender, you’ll add milk, cream or coconut milk to the pot.

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

And then you will poach the salmon, right in the creamy broth.

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

This will only take a couple of minutes before turning the heat off.

Flake apart the fish with a fork and adjust seasonings to your liking. Serve immediately.

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

Garnish the Salmon chowder with a few fennel fronds- or fresh dill is nice too.

The best Salmon Chowder recipe using fresh salmon and fennel bulb, that can be made in about 30 minutes on the stovetop. Low carb, Keto and dairy-free adaptable! #salmonchowder #chowder

A fast and easy Salmon Chowder recipe that can be made in 35 minutes. Cozy, homey and delicious!

 

Description

A simple Salmon Chowder recipe using fresh salmon and fennel bulb, that can be made in about 30 minutes on the stovetop. Low carb, Keto and dairy-free adaptable!

Ingredients

  • 23 tablespoons olive oil (or butter)
  • 1 onion, diced (or sub 2 leeks, sliced or 2 fat shallots)
  • 1 small fennel bulb, 1 1/2 cups diced
  • 1 cup celery, sliced
  • 24 garlic cloves, rough chopped
  • 1 teaspoon fennel seeds (optional)
  • 1/2 teaspoon thyme (dry, or 2 teaspoons fresh)
  • 1/2 teaspoon smoked paprika
  • 1/3 cup vermouth, cooking sherry or white wine (or leave it out, see notes)
  • 3 cups fish or chicken stock- if using chicken broth see notes, on how to enhance
  • 3/4 lb baby potatoes, thinly sliced (1/4 inch thick)
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 lb salmon, skinless.  (or ok to sub other fish like cod or shrimp), cut into 1 –2 inch pieces ( the more uniform, the better)
  • 2 cups whole milk (or half & half or a combo, or dairy-free milk like coconut milk, or 1/2– 1 cup heavy whipping cream
  • Garnish: fennel fronds, lemon wedges, fresh dill or tarragon.

Instructions

Heat oil over medium heat, and saute onion, fennel and celery until fragrant, 5-6 minutes. Add garlic, fennel seeds, thyme and saute two more minutes, stirring. Add the smoked paprika.

Add vermouth, and cook it off, about 1-2 minutes. Add stock, salt, thyme and bay, and bring to a simmer over high heat. Add potatoes and stir. Bring to a simmer, cover and simmer over med-low heat until tender, about 8-10 minutes (check at 7 mins, be careful to not overcook).  While this is cooking prep the salmon.

Cut salmon into 2-inch pieces, removing any of the brown fat ( see notes) and bones. Sprinkle lightly with salt.

Once the potatoes are just fork-tender, add the milk and bring to a low simmer (do not boil) and add the salmon, gently poaching it in the soup for just about  2 minutes. Turn heat off.  Fish will continue to cook. If you continue to simmer the soup any longer it may cause a slight curdling. ( Don’t worry, it’s still edible, but not as pretty.)  Flake the fish apart, into bite-sized pieces, with a fork.

Taste, adjust seasonings to your liking and serve immediately.

Garnish with fennel fronds, lemon wedges, fresh dill or tarragon.

Soup will keep 3 days in the fridge.

Notes

If using chicken stock, add 1 teaspoon fish sauce for depth. You can also sub some clam juice for the stock.

If skipping the vermouth or sherry cooking wine, which FYI does give this a lovely elevated nuanced flavor, add a couple of drops of AC vinegar at the end along with a pinch of sugar. Advanced cooks- you could experiment with Pernod (subbing it for the vermouth, starting with 2-3 tablespoons, making sure to cook this off) which will give it a beautiful anise flavor.

If you notice grey/brown fat located between the skin and salmon flesh, feel free to remove it -which ultimately will look better in the stew. If using wild salmon, it is ok to eat (healthy, actually)  just not quite as “pretty”.

Keto option, sub potatoes with cauliflower. Use 1 cup of heavy whipping cream.

Dairy-Free option: add 1 cup of coconut milk, more to taste.

Want More Smokiness? Try subbing part of the fresh salmon with hot smoked salmon (dont use lox) or feel free to add crumbled, browned bacon (3 slices should do it!)

 

 

Simple Salmon Chowder
Print Recipe
Simple Salmon Chowder
Print Recipe
Ingredients
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Instant Pot Beef Stew

Instant Pot Beef Stew

Instant Pot Beef StewLast Christmas one of my daughters gifted me an Instant Pot Lux80.  (There it is in the box.) I have to admit it looked intimidating; took me almost a month before I took it out of the box, and only after watching videos and reading lots of internet articles.  Now what exactly is an Instant Pot you may ask.  The best answer would be that it’s a crockpot on steroids.  It can do just about everything a crockpot does but it does it faster.  That’s why it takes only 35 minutes to make Instant Pot Beef Stew!

 

35 minutes to make tender falling apart beef stew!  Yes I kid you not the actual cooking time for Instant Pot Beef Stew is 35 minutes!  And yes the meat, you can use even the least expensive cuts, are literally falling apart!  Ok, the actual time I spent making Instant Pot Beef Stew was closer to an hour, that included chopping, browning, AND cooking and venting.  So really dinner was ready in about an hour.  Sure beats cooking stew in your crockpot all day!

 

Can you tell yet what I first made in my handy dandy new gadget?  Yup, you got it I made Instant Pot Beef Stew!  And the best part is it doesn’t take a lot of planning.

 

When I made beef stew in my old crockpot I had to thaw out the beef the night before then get up early to chop veggies and brown the beef on the stove top.  I had to do all that before I could toss it all in the crockpot and press cook.  Now it wasn’t that big a deal, that is until I realized what my new Instant Pot could do!  I didn’t have to thaw meat the night before, I could actually toss semi-frozen meat in the pot if I wanted to!

instant pot beef stew

Did I mention that my Instant Pot Beef Stew turned out amazing?  My family raved about it!  In fact I had made a big pot – the model I have is 8 quarts – and we had the left overs for dinner the next day!  So without further ado here’s my recipe!  Hope you love it as much as we do!

 

 

 

 

Ingredients:

3 Lbs. Beef Cut into 1″ cubes – you can use any cut of beef you want, I usually use a chuck roast

2 Tbs.  Olive Oil

1 Tbs. Italian Seasoning

1/4 Cup Worcestershire Sauce

2 Tbs. Minced Garlic

1 Large Onion Cut in large pieces

2 Cups Baby Carrots

2 Cups Baby Potato Medley

2 Cups Celery Cut in large pieces

3 Cups Beef Broth

1 Cup Tomato Sauce

Salt & Pepper to taste

1/4 Cup Corn Starch

1/4 Cup water

 

Directions:

instant pot beef stewPrep ingredients – Cut all the meat & veggies to size

Separate Beef from the veggies as you will be using it first and you don’t want the veggies sitting in raw beef juices

Add olive oil to Instant Pot and set on Sauté

When pot is hot enough place cubed beef into pot

 

Instant pot beef stewBrown all the sides of the beef

Add Italian seasoning, salt, pepper, garlic, worcestershire sauce, and mix well

Switch pot off and add veggies, beef broth, and tomato sauce

Stir well making sure to scrape off any meat or seasoning at the bottom of the pot

Set Instant Pot on Manual and adjust time to 35 minutes

Secure lid making sure the valve is on the sealing position

When pot beeps wait 10 minutes then set the valve to venting to release remaining pressure

Meanwhile dissolve cornstarch in water

When pressure has been completely released remove pot lid

Stir in cornstarch water to get desired thickness.  If you want thicker sauce add more dissolved cornstarch slowly until you get the thickness you want.

Serve with steamed rice or some nice crusty bread to sop up all that meaty goodness!

Left overs can be stored in the fridge for a day or so, stew always tastes better the next day!  Or for longer storage place stew in freezer safe containers, label with date, and freeze until needed.  It will keep in the freezer for about 2-3 months.  Reheat in the microwave or stove top.

 

 

instant pot beef stew
Instant Pot Beef Stew
Print Recipe
instant pot beef stew
Instant Pot Beef Stew
Print Recipe
Ingredients
Servings:
Instructions
  1. Prep ingredients - Cut all the meat & veggies to size Separate Beef from the veggies as you will be using it first and you don't want the veggies sitting in raw beef juices
    instant pot beef stew
  2. Add olive oil to Instant Pot and set on Sauté When pot is hot enough place cubed beef into pot Brown all the sides of the beef  Add Italian seasoning, salt, pepper, garlic, worcestershire sauce, and mix well
    Instant pot beef stew
  3. Switch pot off and add veggies, beef broth, and tomato sauce Stir well making sure to scrape off any meat or seasoning at the bottom of the pot Set Instant Pot on Manual and adjust time to 35 minutes Secure lid making sure the valve is on the sealing position
  4. When pot beeps wait 10 minutes then set the valve to venting to release remaining pressure Meanwhile dissolve cornstarch in water When pressure has been completely released remove pot lid Stir in cornstarch water to get desired thickness.  If you want thicker sauce add more dissolved cornstarch slowly until you get the thickness you want.   Serve with steamed rice or some nice crusty bread to sop up all that meaty goodness!
Share this Recipe
Powered byWP Ultimate Recipe
Pork Chop Suey Filipino Style Recipe!!!

Pork Chop Suey Filipino Style Recipe!!!

Untitled

Chop Suey literally means assorted pieces. It’s become a staple of Chinese overseas cuisine consisting of meat, seafood, poultry, or eggs, quickly cooked with vegetables such as cabbage, celery, beans, sprouts, in a starch-thickened sauce.  In short what many of us call stir-fry.

When we have parties, fiestas or other events we always order  Chop Suey from the local Chinese restaurant or we cook it at home.   We will be making some for our town fiesta this coming May 15, 2016.

The combination of vegetables and meat/seafood is perfect and the taste is fantastic.  Most of my family is vegetarian so we make this with just veggies.  I make it for my grandmother and she loves it.  But for now I will give you my version of Chop Suey with Pork.   You’re  definitely gonna love this!


Ingredients:

1/2 lb. pork, cut into thin strips

1 tsp. soy sauce

1 tsp. oyster sauce

1 tsp. corn starch

salt and pepper, to taste

1 to 1-1/2 cup chicken broth or water

2 tbsp. oyster sauce

2 tbsp. corn starch

1/2 tsp. sugar

3 stalks celery, cut diagonally into 1 inch long

15 to 20 pcs. snow peas, trimmed

1/4 cup vegetable oil

3 cloves garlic, minced

1/2 cup chopped red bell pepper

1-1/2 cup baby carrots, halved

1 can slice mushroom, drained

1 can miniature cut cobs of corn, drained

1 onion, chopped

 

Directions:

Cut the pork into thin strips.

Stir together 1 tbsp. oyster sauce, soy sauce, corn starch, salt and pepper.  Add the meat and marinate for 10 to 15 minutes then set aside.

In a small bowl, whisk together broth, 1 tbsp. oyster sauce, corn starch and sugar.  Set   aside.

Heat oil in a pan or wok over medium heat.  Fry pork for about 3 to 5 minutes.

Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.

Add the corn starch mixture, bring to a boil then lower the heat and continue stirring until well blended and sauce thickens.

Remove immediately from heat after heated through.

Serve it hot with steamed white rice.

 

Share and Enjoy!!!

 

Pork Chop Suey Filipino Style Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Pork Chop Suey Filipino Style Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Ingredients
Servings: people
Instructions
  1. Cut the pork into thin strips.
  2. Stir together 1 tbsp. oyster sauce, soy sauce, corn starch, salt and pepper. Add the meat and marinate for 10 to 15 minutes then set aside.
  3. In a small bowl, whisk together broth, 1 tbsp. oyster sauce, corn starch and sugar. Set aside.
  4. Heat oil in a pan or wok over medium heat. Fry pork for about 3 to 5 minutes.
  5. Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
  6. Add the corn starch mixture, bring to a boil then lower the heat and continue stirring until well blended and sauce thickens.
  7. Remove immediately from heat after heated through.
  8. Serve it hot with rice.
  9. Share and Enjoy!!!
Share this Recipe
Powered byWP Ultimate Recipe
Easy Chicken Salad

Easy Chicken Salad

Easy Chicken Salad

Tea Parties are one of my favorite ways of entertaining. If find preparing for a tea party to be simple and easy.

I don’t necessarily have to spend days in the kitchen cooking and baking.  I usually bake one or two sweet items and throw together one or two sandwich fillers the day before then supplement the rest with store bought items.

I can put finger sandwiches together early in the day, keep them wrapped in plastic in the fridge, then put them on the table in pretty plates just before guests arrive.  The same goes for the sweet treats and cold beverages.  Of course water must be boiled for tea if in fact I’m serving hot tea.  This leaves me free to actually enjoy visiting with guests.

One of my favorite sandwiches to serve are chicken salad sandwiches.  They’re tasty, easy, and guests love them.  I used to buy pre-made chicken salad from Cotsco’s deli, but they sell it in big batches and I usually end up throwing some away, it doesn’t keep very long.  Recently I’ve started making my own chicken salad using left over Rotisserie chicken I buy from Costco or Sam’s Club.  It works out great, I buy the chicken the night before the party, my husband and I have some of it for dinner, then I chop up the rest for chicken salad.   Very economical and best of all no left over salad.

I’ll share how I make the chicken salad, but I wouldn’t exactly call it a recipe.  At least not a “normal” recipe with measurements.  I’ll list the ingredients, but the measurements depend on how much chicken you have left over.  I usually have at least half the chicken left over to turn into salad, my husband and I don’t eat very much.

Ingredients:

1/2 Rotisserie chicken
1-2 stalks celery
1/2 onion
1 tsp. garlic powder
1/4 cup Italian dressing
1/2 cup mayo
salt to taste

Directions:

1.  Remove meat from chicken.  Remove skin.  Chop meat into small cubes and place into a mixing bowl.

2.  Chop celery and onions into small pieces.  Add to chicken meat.

3.  Add garlic powder and dressing to chicken mixture and mix well.  Let sit for about 10 minutes.

4.  Add may and salt.  Mix well.

5.  Make sandwiches using your favorite bread.  I like to use King’s Hawaiian Sweet Rolls or any kind of dinner roll for tea sandwiches.  Otherwise I use dark rye or pumpernickle and cut the sandwiches into four triangles.

Chicken sandwiches are also great for casual luncheons.  Serve them with a side of gourmet chips!

Easy Chicken Salad
Print Recipe
Servings Prep Time
1 Quart 20 Minutes
Servings Prep Time
1 Quart 20 Minutes
Easy Chicken Salad
Print Recipe
Servings Prep Time
1 Quart 20 Minutes
Servings Prep Time
1 Quart 20 Minutes
Ingredients
Servings: Quart
Instructions
  1. Remove meat from chicken. Remove skin. Chop meat into small cubes and place into a mixing bowl.
  2. Chop celery and onions into small pieces. Add to chicken meat.
  3. Add garlic powder and dressing to chicken mixture and mix well. Let sit for about 10 minutes.
  4. Add may and salt. Mix well.
  5. Make sandwiches using your favorite bread.
Recipe Notes

I like to use King's Hawaiian Sweet Rolls or any kind of dinner roll for tea sandwiches. Otherwise I use dark rye or pumpernickle and cut the sandwiches into four triangles.  Chicken sandwiches are also great for casual luncheons. Serve them with a side of gourmet chips!

Share this Recipe
Powered byWP Ultimate Recipe