Best 3 Corn And Salmon Chowder Recipes
Welcome to a culinary journey where flavors dance and textures blend harmoniously. Our corn and salmon chowder is a symphony of seafood and garden delights, sure to tantalize your taste buds and warm your soul. This chowder is a delightful blend of sweet corn, succulent salmon, and a medley of aromatic vegetables, all simmered in a creamy broth. It's a hearty and comforting dish, perfect for a cozy meal or a special occasion.
As we embark on this culinary adventure, we'll explore three variations of this classic chowder, each with its unique twist. The first recipe takes you on a traditional journey with classic ingredients like potatoes, carrots, and celery. The second variation introduces a smoky twist with the addition of roasted red peppers and chipotle peppers, creating a delightful balance of flavors. Lastly, our third recipe adds a touch of elegance with a creamy saffron broth, infusing the chowder with a vibrant color and a hint of exotic spice.
With each recipe, we'll guide you step by step, ensuring success in your culinary creation. From selecting the freshest ingredients to mastering the art of simmering the perfect broth, we'll be with you every step of the way. So get ready to indulge in a bowl of creamy indulgence, where the flavors of corn and salmon dance gracefully on your palate. Let's dive into the recipes and embark on this delicious journey together!
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, 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
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.
Tips:
- For a creamy chowder, use full-fat milk or cream.
- If you don't have fresh corn, you can use frozen corn.
- To make the chowder heartier, add diced potatoes or carrots.
- For a smoky flavor, add a teaspoon of smoked paprika.
- Serve the chowder with a side of crusty bread or crackers.
Conclusion:
Corn and salmon chowder is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover salmon. With its creamy broth, tender corn, and flaky salmon, this chowder is sure to be a hit with everyone at the table.
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