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Salmon chowder (Finnish: lohikeitto [ˈlohiˌkei̯tːo], Swedish: laxsoppa) is a common dish in Finland and other Nordic countries. It consists of salmon fillets, boiled potatoes, carrots and leeks. [1] [2] The dish is served hot, and typically seasoned with fresh dill, allspice, salt and black pepper.
In Connecticut clam chowder, milk is used instead of cream. New England clam chowder is made in a diverse variety of styles. [26] Clam chowder may be prepared with fresh, steamed clams or canned clams. [27] The "clam liquor" from steamed or canned clams may be retained for use in the soup, [27] and fresh or bottled clam juice may be used.
6 oz skinless salmon filet, cut into 1-inch cubes; 1 cup heavy cream; 1 tbsp all-purpose flour; 1 celery rib, finely diced; 2 medium red potato, peeled and cut into 1/2-inch dice; 16 littleneck ...
Meal: Halibut, king crab legs, smoked salmon chowder, Alaskan Ale, ... Meal: Fish & chips, clam chowder, cranberry juice, Boston cream pie. A steaming bowl of clam chowder, rich and creamy with ...
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Similar to New England clam chowder, with corn substituted for clams in the recipe Crab bisque France: Bisque: Crab stock and heavy cream Cream of apple soup: Cream Granny Smith apples, stock, cream, spices Cream of asparagus: Cream Onions, asparagus, chicken broth, heavy cream Cream of broccoli: Cream