Salmon And Corn Chowder Recipes

SALMON AND CORN CHOWDER

Salmon and Corn Chowder image

Chowders and stew are my specialty, because I enjoy making use of the bounty at hand-especially the wonderful variety of seafood from the cold waters of the North Atlantic, I devised this recipe years ago, and it remains one of my favorites. I often make it for my daughters and their families when they visit.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

2 medium potatoes, peeled and cubed
1 large onion, chopped
1 cup chopped celery
1 can (14-1/2 ounces) chicken broth
1 garlic clove, minced
1-1/4 teaspoons salt
1/2 teaspoon dried marjoram
2 cups half-and-half cream
1 cup whole milk
1/4 cup butter
2 tablespoons all-purpose flour
1 can (16-1/2 ounces) cream-style corn
1 can (16 ounces) salmon, drained, boned and flaked

Steps:

In a large saucepan, combine the potatoes, onion, celery, chicken broth, garlic, salt and marjoram. Bring to a boil; reduce heat and simmer, covered, about 10 minutes or until vegetables are tender. , Stir in the cream, milk and butter. Combine flour and corn; stir into soup. Heat, but do not boil, until slightly thickened. Gently stir in salmon and heat through.

Nutrition Facts : Calories 340 calories, Fat 17g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 1164mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 18g protein.

SALMON AND CORN CHOWDER

Salmon and Corn Chowder image

Provided by Mary Karlin

Categories Soup/Stew Milk/Cream Dairy Fish Potato Vegetable Super Bowl Backyard BBQ Dinner Lunch Seafood Salmon Corn Root Vegetable Tailgating Family Reunion Grill/Barbecue Party Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 6 as a main course

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
2 stalks celery, cut into 1/2-inch slices
8 ounces unpeeled small red potatoes, cut into 1-inch cubes
1 teaspoon kosher salt
1 1/4 teaspoons freshly ground white pepper
1 bunch green onions, coarsely chopped, including half of greens
1 1/2 cups corn kernels (about 2 ears)
4 cups fish or chicken stock
1 cup heavy cream
2 pounds salmon fillets, skin and pin bones removed, cut into 2-inch pieces
Grated zest and juice of 1 lemon
1/4 cup minced fresh dill

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-AND-CORN CHOWDER

Salmon-and-Corn Chowder image

Late-summer corn adds just the right amount of sweetness to this creamy salmon chowder. Serve with oyster crackers, or larger Vermont common crackers.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 30m

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter
1 small onion, finely chopped
Kosher salt and freshly ground pepper
1 tablespoon unbleached all-purpose flour
2 jars (each 8 ounces) clam broth
12 ounces Yukon Gold potatoes, scrubbed and cut into 1/2-inch pieces
1 pound skinless salmon fillet
2 ears corn, shucked
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil, plus whole leaves for serving

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.

NORTHWEST SALMON CHOWDER

Northwest Salmon Chowder image

I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington

Provided by Taste of Home

Categories Dinner Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1/2 cup each chopped celery, onion and green pepper
1 garlic clove, minced
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 to 3/4 teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
Optional: crumbled cooked bacon, chives and cracked black pepper

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.

Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

SALMON-CORN CHOWDER

Salmon-Corn Chowder image

This one begins with canned salmon and is rich and creamy. From My Great recipes this chowder makes for a great lunch when you add those big crispy crackers. I always double the recipe because it disappears so darn fast.

Provided by Julie Bs Hive

Categories Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (7 3/4 ounce) can salmon
1 medium onion, chopped
1/2 cup celery, diced
2 tablespoons butter
1 tablespoon all-purpose flour
2 vegetable bouillon cubes
2 cups water
2 cups potatoes, peeled and diced
1 (13 ounce) can evaporated milk
1 (8 3/4 ounce) can cream-style corn
1 teaspoon dill weed
salt and pepper

Steps:

Drain salmon reserving liquid. Flake salmon and mash the bones.
Sauté onion and celery in butter in a 4-quart saucepan until onion is tender.
Stir in flour and add bouillon cubes, water and potatoes. Bring to a boil. Cover and simmer about 15 minutes or until potatoes are tender. Add salmon, including liquid, bones and skin -- (I leave the skin out). Stir in milk, corn, dill weed; salt and pepper to taste.
Heat through and serve with a garnish of parsley if desired.

Nutrition Facts : Calories 360.7, Fat 15, SaturatedFat 8.3, Cholesterol 70.5, Sodium 370.1, Carbohydrate 38.2, Fiber 3, Sugar 4, Protein 20.4

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