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.
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 CHOWDER
I don't like fish, but I LOVE this soup!
Provided by KENULIA
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
- Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
Nutrition Facts : Calories 490.3 calories, Carbohydrate 26.5 g, Cholesterol 104.2 mg, Fat 25.9 g, Fiber 2.2 g, Protein 38.6 g, SaturatedFat 12.7 g, Sodium 1139.5 mg, Sugar 8.6 g
HEALTHY SALMON CORN CHOWDER
This is creamy good, yet low fat and good for you.This chowder is easy to make and requires only one pot. The salmon comes out tender and sweet. Use your favourite cheese, but gouda is extra special. Add 1/4 tsp Harissa(chili paste) for a special taste sensation.
Provided by Sageca
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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.
SALMON AND CORN CHOWDER
Make and share this Salmon and Corn Chowder recipe from Food.com.
Provided by iris5555
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium heat.
- Add onion and potato and cook, stirring often, for 5 minutes. (I added the onion first and sauteed it till it was softened.).
- Add flour and cook, stirring constantly, 1 minute.
- Add broth and bring to a boil; reduce heat and simmer covered, for 5 minutes or just until potato is tender.
- Stir in corn and next 4 ingredients; return to a simmer, stirring occasionally.
- Add salmon and simmer 4 minutes or just until fish flakes.
- Add lemon juice and fresh herbs; season with additional sea salt and pepper if desired.
Nutrition Facts : Calories 524.3, Fat 19.3, SaturatedFat 8.1, Cholesterol 140.4, Sodium 256.8, Carbohydrate 37.5, Fiber 3.6, Sugar 2.4, Protein 51
NORTHWEST SALMON CHOWDER
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
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
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.
SALMON-CORN CHOWDER
This one begins with canned salmon and is rich and creamy. From My Great recipes this chowder makes for a great lunch when you add those big crispy crackers. I always double the recipe because it disappears so darn fast.
Provided by Julie Bs Hive
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 360.7, Fat 15, SaturatedFat 8.3, Cholesterol 70.5, Sodium 370.1, Carbohydrate 38.2, Fiber 3, Sugar 4, Protein 20.4
SALMON AND CORN CHOWDER
Make and share this Salmon and Corn Chowder recipe from Food.com.
Provided by JackieOhNo
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry bacon in large heavy saucepan until crisp.
- Drain on paper towels.
- Add onon to bacon fat and cook, stirring occasionally, over low heat about 5 minutes.
- Stir in garlic and cook 2 minutes.
- Add flour and stir until blended.
- Gradually stir in milk and increase heat to medium.
- Cook, stirring frequently, until slightly thickened, about 5 minutes.
- Add potatoes and simmer covered until tender, about 15 minutes.
- Stir in salmon and corn and heat through.
- Stir in bell pepper and heat 2 minutes.
- Season with salt and pepper.
- Crumble bacon and sprinle over chowder.
- Serve hot (and with some nice ale, if you have it)!
Nutrition Facts : Calories 335.4, Fat 14.2, SaturatedFat 6.3, Cholesterol 61, Sodium 515.4, Carbohydrate 32.7, Fiber 2.8, Sugar 1.6, Protein 21.1
SALMON CORN CHOWDER
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
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
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