West Coast Salmon Corn Chowder Recipes

SALMON AND CORN CHOWDER

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.

ROASTED CORN CHOWDER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
• Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
• Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
• Heat reserved bacon fat in Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
• Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir corn, potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
• Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.

HEALTHY SALMON CORN CHOWDER

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.

NORTHWEST SALMON CHOWDER

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.

WEST COAST SMOKED SALMON CHOWDER

Steps:

• 1. In a large pot over medium heat, melt butter. Add leek and celery: cook for 3-5 minutes or until soft. Add red pepper and cook for 3 minutes. Add garlic and sauté for 1 minute. Add flour and stir well to coat the veggies. Add carrot, potato, cream corn, broth, clam juice and bay leaf. Bring to a boil, reduce heat to simmer and stir very often: cook for 15 minutes or until potato is tender.
• 2. Add smoked salmon, half-and-half and tomato paste. Bring back to simmer and cook for 5 minutes. Add dill, black pepper, sea salt, thyme, lemon juice and paprika. Let it sit 15 minutes before serving with crusty bread
• 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=YZm7L5-NTUM

WEST COAST SALMON CORN CHOWDER

Steps:

• 1. Season salmon with salt and pepper and cook until just flaky, set aside. 2. Sauté bacon, onions, garlic, celery, asparagus and curry powder together in a large pot until bacon is crispy and onions are translucent. 3. Add stock and potatoes - cook until potatoes are soft. Totally optional, but if you want your chowder a little less chunky - use potato masher and mash together ingredients in pot until desired consistency. 4. Add in creamed corn, corn kernels, coconut milk, and stir until combined. 5. Just before serving, flake salmon into chowder, checking for bones. 6. Add in parsley, and salt and pepper and cook until salmon is warmed.

FRESH WILD PACIFIC COHO SALMON AND CORN CHOWDER

Steps:

• Heat butter and vegetable oil in a large saucepan over medium heat; add celery, onion, carrot, red pepper, and yellow pepper. Cook and stir until soft and onion is translucent, 7 to 10 minutes.
• Stir potatoes, fish stock, and clam juice into the vegetable mixture; simmer for 10 minutes. Stir in corn; simmer until potatoes are tender, about 10 minutes.
• Mix salmon, cream, dill, thyme, tarragon, salt, and pepper into the potato mixture; reduce heat to low. Cook and stir until salmon flakes easily with a fork, 5 to 7 minutes. Ladle chowder into bowls; garnish with parsley.

SALMON AND CORN CHOWDER

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.