Salmon and Corn Chowder Recipe

Salmon and Corn Chowder Recipe photo by Taste of Home

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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.

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Salmon and Corn Chowder Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

10 20 30

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

Directions

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. Yield: 6-8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 340 calories, 17 g fat (9 g saturated fat), 74 mg cholesterol, 1,164 mg sodium, 28 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Salmon and Corn Chowder in Reminisce September/October 1993, p51