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Salmon and Corn Chowder Recipe

Salmon and Corn Chowder Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6-8 servings

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

  • 1. 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.
  • 2. 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.

Reviews for Salmon and Corn Chowder

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MY REVIEW
Reviewed Jan. 15, 2013

"I have been making this chowder for 20 years now and it is the Best ever. You can also change out the fish in the chowder if you don't like salmon."

MY REVIEW
Reviewed Jan. 19, 2010

"This is a wonderful recipe. I have made this a number of times and my family loves it."

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