Best Northwest Seafood Corn Chowder Recipes

SEAFOOD CORN CHOWDER

Seafood Corn Chowder image

This makes a big pot of thick seafood chowder, you almost need a fork to eat it! You can find crab and shrimp combo in the refrigerator section near the seafood - you could sub 1 can crab meat and 1 can baby shrimp if you can't locate the crab/shrimp combo.

Provided by Brooke the Cook in

Categories Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 large onion, diced
1 large potato, diced
1 bay leaf
1/2 teaspoon dried marjoram
1/8 teaspoon cayenne
1 (15 ounce) can fat-free chicken broth
1 (17 ounce) can cream-style corn
1 (8 ounce) can corn, drained (or 1 cup frozen corn)
1 1/2 cups skim milk
1/4 teaspoon fresh ground black pepper
1 (7 ounce) jar roasted red peppers, drained and diced
1 (7 ounce) package crab, and shrimp combo (see note above)

Steps:

Heat saucepan over medium high heat. Spray with cooking spray and saute onions until transparent.
Add potato, bay leaf, marjoram, cayenne and chicken broth. Bring to boil, cover, reduce heat and cook until potato is soft, 8-10 minutes.
Add creamed corn, canned corn, milk and freshly ground pepper.
Over medium-high heat, heat until hot, not boiling.
Add red peppers and the package of crab/shrimp, continue stirring until heated through, 2-4 minutes.

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.