Best Salmon And Corn Chowder With Pancetta And Leeks Recipes

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SALMON CORN CHOWDER



Salmon Corn Chowder image

It seems like this is a Sunset Magazine recipe, but I don't recall. Normally I make a salmon chowder with potatoes, and this recipe doesn't call for them yet I still loved it!

Provided by AmyZoe

Categories     Chowders

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/4 cup butter
1 large onion, chopped
1 cup celery, diced
1 garlic clove, minced
2 tablespoons flour
3 1/2 cups chicken broth
2 cups half-and-half
17 ounces cream-style corn
1/2 teaspoon salt
1/4 teaspoon white pepper
15 1/2 ounces salmon (drained and flaked if using canned)
parsley, chopped (to garnish)

Steps:

  • Melt butter in a heavy saucepan over medium heat. Add onion, celery, and garlic and cook 4 to 5 minutes or until onion is translucent.
  • Stir in flour until blended. Gradually stir in 1 cup of broth. Continue to stir utnil boiling and thickened.
  • Stir in remaining broth, half and half, corn, salt, and pepper. Simmer uncovered for 15 minutes but do not boil.
  • Remove from heat and add salmon. Garnish with parsley.

Nutrition Facts : Calories 541.9, Fat 31, SaturatedFat 17, Cholesterol 132.4, Sodium 1528.6, Carbohydrate 35.8, Fiber 2.5, Sugar 6.8, Protein 32.9

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

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

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

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.

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