SALMON AND CORN CHOWDER
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
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, CORN, AND POTATO CHOWDER WITH FRESH THYME
Make and share this Salmon, Corn, and Potato Chowder With Fresh Thyme recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Husk the corn and remove all the silk; trim the bottom end of the cob so it is even and cut close to the cob.
- To remove the kernels from the cobs, stand an ear of corn upright on a work surface, and with a sharp knife, cut downward along the cob; reserve the kernels, discard the cob.
- Heat a nonstick skillet over medium heat; add in the corn and saute until the kernels are lightly browned and toasted, about 3 minutes.
- Stir in the salt, then remove the pan from the heat.
- Cook the bacon in a heavy soup pot until crisp, about 5 minutes; using a slotted spoon, transfer the bacon to paper towels to drain.
- Pour off all but 2 tablespoons of the fat from the pan.
- Add in the onion and saute over medium heat for 1 minute, then cover and cook until soft but not brown, about 3 minutes.
- Add in the potatoes, clam juice, and thyme; bring to a boil.
- Decrease heat to low; cover, and simmer until the potatoes are tender, 10-12 minutes.
- Add in the corn, bacon, half-and-half, and salmon; cook just below a simmer until the salmon is cooked through, about 5 minutes (the half-and-half will curdle if the soup comes to a boil).
- Add in the parsley and season to taste with pepper; serve immediately.
Nutrition Facts : Calories 280.7, Fat 15.8, SaturatedFat 7.7, Cholesterol 54.5, Sodium 474.8, Carbohydrate 23.9, Fiber 2.8, Sugar 2.5, Protein 12.3
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