Salmon Corn Chowder Recipes

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HEALTHY SALMON CORN CHOWDER



Healthy Salmon Corn Chowder image

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

1 tablespoon olive oil
1 chopped onion
1/2 cup chopped celery
2 garlic cloves, crushed
2 cups diced potatoes
2 carrots, diced
2 cups milk
2 cups chicken broth
3/4 cup corn niblets
1/2 cup water
2 tablespoons cornstarch
1 salmon fillet, cubed
salt and pepper
1 cup shredded cheese

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-CORN CHOWDER



Salmon-Corn Chowder image

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

1 (7 3/4 ounce) can salmon
1 medium onion, chopped
1/2 cup celery, diced
2 tablespoons butter
1 tablespoon all-purpose flour
2 vegetable bouillon cubes
2 cups water
2 cups potatoes, peeled and diced
1 (13 ounce) can evaporated milk
1 (8 3/4 ounce) can cream-style corn
1 teaspoon dill weed
salt and pepper

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



Salmon and Corn Chowder image

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

3 tablespoons olive oil
2 stalks celery, cut into 1/2-inch slices
8 ounces unpeeled small red potatoes, cut into 1-inch cubes
1 teaspoon kosher salt
1 1/4 teaspoons freshly ground white pepper
1 bunch green onions, coarsely chopped, including half of greens
1 1/2 cups corn kernels (about 2 ears)
4 cups fish or chicken stock
1 cup heavy cream
2 pounds salmon fillets, skin and pin bones removed, cut into 2-inch pieces
Grated zest and juice of 1 lemon
1/4 cup minced fresh dill

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 CHOWDER



Salmon Chowder image

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

3 tablespoons butter
¾ cup chopped onion
½ cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
½ pound Cheddar cheese, shredded

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

NORTHWEST SALMON CHOWDER



Northwest Salmon Chowder image

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

Categories     Dinner     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1/2 cup each chopped celery, onion and green pepper
1 garlic clove, minced
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 to 3/4 teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
Optional: crumbled cooked bacon, chives and cracked black pepper

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 CHOWDER ON A BUDGET



Salmon Chowder on a Budget image

An economic chowder.

Provided by deondra

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
1 cup chopped onion
1 cup diced celery
1 (16 ounce) can salmon, drained and flaked, juice reserved
2 cups chicken broth
1 cup diced potatoes
1 cup sliced carrots
1 ½ teaspoons seasoned salt
1 (14 ounce) can cream-style corn
1 (13 ounce) can evaporated milk
½ cup diced zucchini

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion and celery; cook and stir until onion is translucent, about 5 minutes.
  • Stir salmon, reserved juice, chicken broth, potatoes, carrots, and salt into the saucepan. Bring to a simmer, stirring frequently, about 10 minutes. Cover and simmer, about 10 minutes more.
  • Stir zucchini into the saucepan; simmer for 5 minutes. Pour in cream-style corn and milk; cook until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 300.8 calories, Carbohydrate 28.3 g, Cholesterol 65 mg, Fat 13.2 g, Fiber 2.8 g, Protein 20.8 g, SaturatedFat 4.4 g, Sodium 836.8 mg, Sugar 11 g

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.

SALMON CHOWDER



Salmon Chowder image

This is cold-weather dining at its best. Generous pieces of fresh fish floating in a creamy broth with root vegetables make for a hearty and satisfying dinner.This recipe is from Lucinda Scala Quinn, and it appears on the Martha Stewart Living digital magazine for iPad.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Serves 6

Number Of Ingredients 10

2 tablespoons unsalted butter
1 leek, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well
1 red onion, quartered and thinly sliced
Coarse salt and freshly ground white pepper
3 small Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
2 carrots, halved lengthwise and thinly sliced
6 cups store-bought low-sodium fish stock or Lucinda Scala Quinn's Homemade Fish Stock
12 ounces skinless salmon, cut into 3/4-inch cubes
1/2 cup heavy cream
1 tablespoon chopped fresh dill

Steps:

  • Heat butter in a medium stockpot over medium-low heat. Cook leek and red onion until soft, 6 to 8 minutes. Season with 1 teaspoon salt. Stir in potatoes and carrots. Add stock and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, 6 to 8 minutes.
  • Add salmon and simmer until opaque, about 3 minutes. Stir in cream to heat through. Stir in dill, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Chowder can be refrigerated for up to 2 days. Reheat before serving.

SPRING SALMON CHOWDER



Spring Salmon Chowder image

You can't help but fill up on this creamy salmon chowder. Veggies make it a whole meal in a bowl. -Pat Waymire, Yellow Springs, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

2 cups cauliflowerets
1 tablespoon water
2 tablespoons butter
2 celery ribs, thinly sliced
8 green onions, thinly sliced
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dill weed
4 cups 2% milk
1 can (14-3/4 ounces) salmon, drained, skin and bones removed
1 package (9 ounces) frozen peas, thawed
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese

Steps:

  • In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once., In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately.

Nutrition Facts : Calories 256 calories, Fat 11g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 558mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein.

CORN AND SALMON CHOWDER WITH BACON



Corn and Salmon Chowder with Bacon image

Discover our satisfying Corn and Salmon Chowder with Bacon. Corn and Salmon Chowder with Bacon includes garlic and potatoes for an unforgettable taste.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 6 servings, 1-1/3 cups chowder and 5 crackers each

Number Of Ingredients 14

2 tsp. oil
1 onion, chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
2 Tbsp. flour
3 cups milk
3/4 lb. new potatoes (about 6), cut into 1/2-inch cubes
1 can (11 oz.) corn with red and green bell peppers, undrained
3 sprigs fresh thyme
6 oz. VELVEETA, cut into 1/2-inch cubes
2 Tbsp. GREY POUPON Dijon Mustard
1-1/2 lb. salmon, skin removed, cut into 1-inch pieces
6 slices chopped OSCAR MAYER Bacon, cooked
30 round buttery crackers

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.

Nutrition Facts : Calories 590, Fat 25 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 40 g

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

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.

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Total Time 25 mins
Servings 4
Calories 325 per serving
  • Shuck corn, then stand each ear on its fat end in a deep bowl and slice kernels off ears into bowl. Set aside.
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  • Melt butter in a large saucepan over medium heat. Add shallot, potato, and garlic and cook, stirring constantly, until shallots soften, about 2 minutes. Add flour and cook until flour is no longer raw, 2 minutes.
  • Slowly whisk 1 cup of the corncob water (discard the rest) into pan, then whisk until mixture is free of lumps. Add milk and half-and-half, corn kernels, salt, and pepper and bring to a simmer over medium heat. Cook, stirring, until mixture thickens slightly and potatoes are soft, about 5 minutes.


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2013-04-01 Let cool for 5 minutes. Remove potatoes and carrots and dice. Meanwhile, preheat large stockpot over medium-high heat for 2 minutes. Mist with cooking spray. Add celery and onion and saute for 2 minutes or until onions become translucent. Add oil and flour, whisking briskly. Add milk, whisking in a 1/4 cup at a time.
From cleaneatingmag.com


SALMON AND CORN CHOWDER | SO DELICIOUS
Start melting the butter in a pot over low heat and add the onion. Cook and stir until tender. Season with salt and pepper in the process. Add the flour and stir it in. Add most of the seafood stock and stir. Add the potatoes, cover with the lid and boil for 15 minutes. Add the remaining stock, the salmon, and the sliced sweet corn.
From sodelicious.recipes


CREAMY SALMON & CORN CHOWDER WITH DILL RECIPE - FOOD NEWS
Turn the heat down to a gentle simmer, remove the corn cobs and thyme sprigs. Now add in the salmon, shucked corn, bacon (reserve some for topping the soup), and heavy cream. Bring to a simmer, and cook for an additional 5 minutes. Adjust seasonings if needed. Remove from heat.
From foodnewsnews.com


SALMON CORN CHOWDER RECIPE — THE MOM 100
Adjust the heat and simmer for 10 minutes. Remove the corn cobs with tongs, reserving the milk mixture. Meanwhile, cut the salmon into 1-inch pieces. In a large soup pot over medium heat, melt the butter. Add the salmon and sauté just until the outside turns opaque, about 2 minutes.
From themom100.com


SALMON-CORN CHOWDER RECIPE
Salmon-corn chowder recipe. Learn how to cook great Salmon-corn chowder . Crecipe.com deliver fine selection of quality Salmon-corn chowder recipes equipped with ratings, reviews and mixing tips. Get one of our Salmon-corn chowder recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 64% Salmon-Corn Chowder Pillsbury.com …
From crecipe.com


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