Best 3 Corn And Salmon Chowder Recipes

Corn and salmon chowder is a hearty and flavorful dish that is perfect for a cold night. It is a delicious, creamy soup loaded with sweet corn, tender-cooked salmon, diced potatoes, and a variety of herbs and spices. The chowder comes together in just under 30 minutes, making it a great weeknight meal that is sure to please the whole family. With just a few simple ingredients, you can create a delicious and nutritious meal that is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

CORN AND SALMON CHOWDER

Corn and Salmon Chowder image

Categories Soup/Stew Milk/Cream Onion Potato Salmon Fennel Corn Carrot Winter Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 large onion, thinly sliced
1 medium fennel bulb with fronds, trimmed, bulb halved lengthwise and thinly sliced, 2 tablespoons fronds chopped and reserved
1/2 cup finely chopped peeled carrot
2 garlic cloves, minced
1 bay leaf
2 cups canned vegetable broth
1 8-ounce russet potato, peeled, cut into 1/2-inch pieces
2 cups low-fat (1%) milk
1 1/2 cups frozen yellow corn kernels, thawed
1 12-ounce piece skinless salmon fillet, cut into 1-inch pieces

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, CORN AND BARLEY CHOWDER

Salmon, Corn and Barley Chowder image

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

Ingredients

cooking spray
1/4 cup chopped onion
1 garlic clove, minced
2 1/2 cups reduced-sodium chicken broth
1/4 cup quick-cooking barley
1 tablespoon water
1 tablespoon all-purpose flour
4 ounces salmon, drained
1 cup corn
1/3 cup 2% low-fat milk
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon oregano
1/8 teaspoon salt
1 tablespoon minced cilantro
1/8 teaspoon black pepper

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

Tips:

Use fresh corn and salmon for the best flavor. Frozen corn and salmon can be used, but fresh ingredients will produce a more flavorful chowder.
Don't overcrowd the pot. If you add too much corn and salmon to the pot, it will not cook evenly and the chowder will be too thick.
Add the milk and cream slowly. Adding the milk and cream too quickly can cause the chowder to curdle.
Season the chowder to taste. Add salt, pepper, and other seasonings to taste until the chowder is flavorful but not overpowering.
Serve the chowder hot. Corn and salmon chowder is best served hot, so make sure to reheat it if it has been refrigerated.

Conclusion:

Corn and salmon chowder is a delicious and easy-to-make soup that is perfect for a cold day. With its creamy broth, tender corn, and flaky salmon, this chowder is sure to please everyone at the table. So next time you're looking for a hearty and flavorful soup, give corn and salmon chowder a try. You won't be disappointed!

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