Best 3 Salmon And Corn Chowder Recipes

Indulge in a culinary journey with our delectable Salmon and Corn Chowder. This creamy and flavorful soup is a symphony of comforting flavors, perfect for a cozy meal. Dive into a creamy broth brimming with tender chunks of salmon, sweet corn, and a medley of vegetables. Each spoonful promises a burst of savory goodness, enhanced by a hint of smokiness from bacon and a touch of heat from chili flakes. Discover the art of preparing this chowder from scratch, along with variations that cater to different dietary preferences. Whether you prefer a classic rendition, a gluten-free option, or a delightful vegan alternative, we have curated a collection of recipes to suit every palate. So, gather your ingredients, grab a spoon, and let's embark on a culinary adventure that will warm your soul and tantalize your taste buds.

Let's cook with our recipes!

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.

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

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.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
Don't overcook the salmon. It should be cooked through, but still tender and flaky.
Add the corn last. This will help it retain its sweetness and crunch.
Season the chowder to taste. You may need to add more salt, pepper, or other seasonings to your liking.
Serve the chowder hot, with crusty bread or crackers.

Conclusion:

Salmon and corn chowder is a delicious and hearty soup that's perfect for a cold day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting and flavorful soup, give this recipe a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #soups-stews #seafood #easy #fall #winter #chowders #salmon #fish #dietary #seasonal #comfort-food #saltwater-fish #taste-mood