Best 3 Salmon And Corn Chowder Recipes
Are you craving a warm, comforting, and flavorful soup that celebrates the bounty of the sea and the sweetness of summer corn? Look no further than salmon and corn chowder, a delectable dish that combines the richness of salmon with the vibrant sweetness of corn. Packed with tender chunks of salmon, crisp corn kernels, and a creamy, flavorful broth, this chowder is a symphony of flavors and textures that will tantalize your taste buds and warm your soul. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the steps to create a remarkable salmon and corn chowder that will impress your family and friends. So, gather your ingredients, prepare your cooking utensils, and let's embark on a culinary journey to create a chowder that will become a cherished favorite.
Here are our top 3 tried and tested recipes!
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.
CORN AND SALMON CHOWDER
Categories Soup/Stew Milk/Cream Onion Potato Salmon Fennel Corn Carrot Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
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
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
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:
- Select high-quality ingredients: Use fresh, seasonal vegetables, sustainably-sourced seafood, and flavorful herbs and spices.
- Don't overcrowd the pan: When searing the salmon, make sure to give each piece enough space in the pan so that it can cook evenly.
- Cook the salmon to your desired doneness: Salmon is a relatively delicate fish, so it's important to cook it to your desired doneness without overcooking it. For medium-rare salmon, cook it for about 4-5 minutes per side.
- Make sure the chowder is thick and creamy: The chowder should be thick and creamy, so don't be afraid to add more cream or milk if needed.
- Season the chowder to taste: Be sure to season the chowder to taste with salt, pepper, and other herbs and spices.
Conclusion:
Salmon and corn chowder is a delicious and hearty soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. Whether you like your chowder thick or thin, creamy or chunky, this recipe is sure to please. So next time you're looking for a comforting and flavorful soup, give salmon and corn chowder a try.
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