Salmon Corn And Barley Chowder Recipes

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.

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:

• 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.

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.

SALMON CHOWDER

Steps:

• Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
• Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.

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.

NORTHWEST SALMON CHOWDER

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.

SALMON, CORN AND BARLEY CHOWDER

Steps:

• Sauté garlic and onion for a few minutes, until onion is tender.
• Add broth and bring to a boil. Stir in barley.
• Cover, reduce heat and simmer 10 minutes or until barley is tender.
• Stir water gradually into flour in small bowl until smooth. Set aside. Remove and discard bones and skin from salmon. Flake into bite-sized pieces.
• Add salmon, corn and milk to saucepan. Stir in flour paste, chili powder, cumin, oregano and salt. Simmer 2 to 3 minutes or until slightly thickened. Stir in cilantro and pepper.