Corn And Salmon Chowder Recipes

SALMON-AND-CORN CHOWDER

Steps:

• Melt butter in a large straight-sided skillet over medium-high heat. Add onion; season with salt and pepper and cook, stirring occasionally, until translucent, about 2 minutes. Add flour; cook 30 seconds. Stir in clam broth, 1 cup water, and potatoes. Bring to a boil, then reduce heat and simmer, covered, until potatoes are tender, 10 to 12 minutes. Meanwhile, cut salmon into 2-inch pieces and corn into 1-inch rounds.
• Add salmon and corn to skillet. Cook, covered, stirring once, until salmon is opaque and corn is crisp-tender, about 3 minutes. Remove from heat. Stir in cream and basil. Serve, sprinkled with basil leaves and pepper.

SALMON AND CORN CHOWDER

Steps:

• Prepare a campfire or wood-fired grill for cooking with indirect heat.
• Heat the olive oil in a large, heavy saucepan or Dutch oven over medium heat and sauté the celery for 3 minutes. Add the potatoes, salt, and pepper and cook, stirring occasionally, for 5 minutes. Stir in the green onions and corn and add 2 cups of the stock. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are almost tender, about 15 minutes.
• Add the cream and simmer, uncovered, until the potatoes are tender, 5 to 7 minutes. Stir in the salmon and lemon zest and simmer gently until the salmon is just cooked through, 3 to 4 minutes. Add more stock as needed and lemon juice to taste. Taste and adjust the seasoning.
• Serve in bowls, topped with the dill.

SALMON CHOWDER

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.

HEALTHY SALMON CORN CHOWDER

Steps:

• Heat the olive oil in a large saucepan over medium heat and sauté the onions, garlic and celery for 3 minutes.
• Add the potatoes, carrots, milk, chicken broth and cook stirring occasionally, for 20 minutes.
• Add corn last 5 minutes.
• Stir cornstarch with water; add to chowder to thicken it.
• At this point add salmon and let it poach a few minutes being careful no to overcook it.
• Taste and adjust the seasoning.
• Serve piping hot in bowls and sprinkle with your favourite cheese.

CORN AND SALMON CHOWDER WITH BACON

Steps:

• Heat oil in medium saucepan on medium-high heat. Add onions, celery and garlic; cook 5 min. or until crisp-tender, stirring frequently. Stir in flour; cook and stir 1 min. Whisk in milk. Add potatoes, corn and thyme; cover. Simmer 20 min. or until potatoes are tender.
• Stir in VELVEETA and mustard; cover. Simmer on medium-low heat 5 min. or until VELVEETA is melted. Stir in fish; cook 8 min. or until fish flakes easily with fork. Remove and discard thyme sprigs.
• Top chowder with bacon. Serve with crackers.

SALMON AND CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat.
• Add onion and potato and cook, stirring often, for 5 minutes. (I added the onion first and sauteed it till it was softened.).
• Add flour and cook, stirring constantly, 1 minute.
• Add broth and bring to a boil; reduce heat and simmer covered, for 5 minutes or just until potato is tender.
• Stir in corn and next 4 ingredients; return to a simmer, stirring occasionally.
• Add salmon and simmer 4 minutes or just until fish flakes.
• Add lemon juice and fresh herbs; season with additional sea salt and pepper if desired.

CORN AND SALMON CHOWDER

Steps:

• Heat oil in heavy large pot over medium heat. Add onion, sliced fennel, carrot, garlic and bay leaf and sauté until vegetables are light golden, about 7 minutes. Reduce heat to medium-low, cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add broth and potato and bring to boil. Reduce heat, cover and simmer until potato is tender, about 12 minutes.
• Purée milk and 1 cup corn in blender. Add corn purée, remaining 1/2 cup corn and salmon to pot. Simmer uncovered over medium heat just until salmon is opaque in center, about 5 minutes. Discard bay leaf. Season with salt and pepper.
• Ladle chowder into bowls. Sprinkle with reserved chopped fennel fronds.

CORN AND SALMON CHOWDER

Steps:

• Melt margarine in a large pot.
• Saute onion, celery and garlic.
• Add potatoes, carrot, stock, water and pepper to pot.
• Bring to a boil, reduce heat and simmer until vegetables are tender.
• Add flaked salmon, reserved salmon liquid, milk and corn.
• Simmer until heated through.
• Adjust seasoning.

SALMON AND CORN CHOWDER

Steps:

• Fry bacon in large heavy saucepan until crisp.
• Drain on paper towels.
• Add onon to bacon fat and cook, stirring occasionally, over low heat about 5 minutes.
• Stir in garlic and cook 2 minutes.
• Add flour and stir until blended.
• Gradually stir in milk and increase heat to medium.
• Cook, stirring frequently, until slightly thickened, about 5 minutes.
• Add potatoes and simmer covered until tender, about 15 minutes.
• Stir in salmon and corn and heat through.
• Stir in bell pepper and heat 2 minutes.
• Season with salt and pepper.
• Crumble bacon and sprinle over chowder.
• Serve hot (and with some nice ale, if you have it)!