Best Salmon Corn Chowder Recipes

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 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.

SALMON-AND-CORN CHOWDER

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.

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.

FRESH WILD PACIFIC COHO SALMON AND CORN CHOWDER

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.

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

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.

CORN AND SALMON CHOWDER

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.

SALMON AND CORN CHOWDER WITH PANCETTA AND LEEKS

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.

SALMON-CORN CHOWDER

Steps:

• Drain salmon reserving liquid. Flake salmon and mash the bones.
• Sauté onion and celery in butter in a 4-quart saucepan until onion is tender.
• Stir in flour and add bouillon cubes, water and potatoes. Bring to a boil. Cover and simmer about 15 minutes or until potatoes are tender. Add salmon, including liquid, bones and skin -- (I leave the skin out). Stir in milk, corn, dill weed; salt and pepper to taste.
• Heat through and serve with a garnish of parsley if desired.

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 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.

WEST COAST SALMON CORN CHOWDER

Steps:

• 1. Season salmon with salt and pepper and cook until just flaky, set aside. 2. Sauté bacon, onions, garlic, celery, asparagus and curry powder together in a large pot until bacon is crispy and onions are translucent. 3. Add stock and potatoes - cook until potatoes are soft. Totally optional, but if you want your chowder a little less chunky - use potato masher and mash together ingredients in pot until desired consistency. 4. Add in creamed corn, corn kernels, coconut milk, and stir until combined. 5. Just before serving, flake salmon into chowder, checking for bones. 6. Add in parsley, and salt and pepper and cook until salmon is warmed.

SALMON CORN CHOWDER

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.

SALMON CORN CHOWDER

Steps:

• Melt butter in sauce pan. Saute onions, celery and garlic until soft. Add potatos, chicken broth and seasonings. Simmer covered for 20-25 min until tender. Add leftover salmon, evaported milk and corn. Heat through and garnish with parsley.