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 AND CORN CHOWDER
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
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
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
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.
FRESH WILD PACIFIC COHO SALMON AND CORN CHOWDER
A fresh wild salmon chowder. Garnish with fresh parsley or fresh dill and serve with crusty rolls.
Provided by Nancy-Mae
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 1h2m
Yield 4
Number Of Ingredients 18
Steps:
- Heat butter and vegetable oil in a large saucepan over medium heat; add celery, onion, carrot, red pepper, and yellow pepper. Cook and stir until soft and onion is translucent, 7 to 10 minutes.
- Stir potatoes, fish stock, and clam juice into the vegetable mixture; simmer for 10 minutes. Stir in corn; simmer until potatoes are tender, about 10 minutes.
- Mix salmon, cream, dill, thyme, tarragon, salt, and pepper into the potato mixture; reduce heat to low. Cook and stir until salmon flakes easily with a fork, 5 to 7 minutes. Ladle chowder into bowls; garnish with parsley.
Nutrition Facts : Calories 608.9 calories, Carbohydrate 38.8 g, Cholesterol 143 mg, Fat 36.9 g, Fiber 5.3 g, Protein 33.5 g, SaturatedFat 17.8 g, Sodium 866.3 mg, Sugar 5.5 g
SMOKED SALMON AND SWEET CORN CHOWDER
Steps:
- Over medium heat, add olive oil and margarine to a deep saucepan. Add chopped vegetables to pot: potatoes, celery, onion and pepper. If you don't want to peel the potato, you don't have to. Then throw in the bay leaf; season vegetables with salt, pepper, parsley, thyme, and rosemary. Cook veg five minutes, then sprinkle in flour. If dry, add a little of the milk or broth. Cook two minutes, stirring constantly. Then Stir in the rest of the broth and milk and combine. Bring soup up to a simmer, until potatoes are almost cooked. Add corn and salmon and simmer soup, about five minutes. Adjust the soup seasonings to taste and remove the bay leaf. Ladle soup into bowls and you can top with soup crackers and sliced scallions.
SALMON, CORN AND BARLEY CHOWDER
Excellent pantry scraper recipe. Makes a very hearty bowl of soup with the unexpected addition of barley.
Provided by MechanicalJen
Categories Chowders
Time 15m
Yield 2 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 331.9, Fat 6.4, SaturatedFat 1.7, Cholesterol 32.7, Sodium 315, Carbohydrate 49, Fiber 7, Sugar 6.2, Protein 25.1
SALMON AND CORN CHOWDER WITH PANCETTA AND LEEKS
Categories Soup/Stew Fish Pork Vegetable Dinner Salmon Leek Corn Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook pancetta in heavy large pot over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer to paper towels to drain. Pour off all but 2 tablespoons fat from pot. Add leeks, bay leaves, and thyme. Sauté until leeks are soft, about 8 minutes. Add clam juice. Increase heat to high and bring to boil. Add potatoes and corn. Reduce heat to medium and simmer until vegetables are tender, about 12 minutes. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and refrigerate. Cover pancetta and refrigerate. Rewarm pancetta in skillet and bring soup to simmer before continuing.) Stir salmon and cream into soup. Simmer until salmon is just cooked through, about 5 minutes. Discard bay leaves. Stir in parsley. Season with salt and pepper. Sprinkle with pancetta.
- Pancetta, an Italian bacon cured in salt, is available at Italian markets, specialty foods stores and some supermarkets.
CORN AND SALMON CHOWDER
Categories Soup/Stew Milk/Cream Onion Potato Salmon Fennel Corn Carrot Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
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 WITH BACON
Discover our satisfying Corn and Salmon Chowder with Bacon. Corn and Salmon Chowder with Bacon includes garlic and potatoes for an unforgettable taste.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 6 servings, 1-1/3 cups chowder and 5 crackers each
Number Of Ingredients 14
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.
Nutrition Facts : Calories 590, Fat 25 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 40 g
SALMON AND CORN CHOWDER
Steps:
- In dutch oven, cook bacon until crisp. Reserve fat and drain bacon. Chop bacon. Add leek, pepper, 1/2 tsp salt, 1/2 tsp pepper to pot and cook 6-8 mins until tender. Transfer vegs to a bowl. Add salmon to pot, flipping once, until cooked through 6-8 mins. Transfer to a plate. Add to pot the broth, corn, potato, reserved begs. Bring to a boil scraping up browned bits. Reduce heat and simmer until potatoes are cooked 15-20 mins. Stir in thyme. Break salmon into large flakes and add to soup. Ladle soup into bowls and top with chopped bacon.
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