Salmon and Corn Chowder

Name: Salmon and Corn Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6-8 servings (2 quarts)
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

Total Time Prep/Total Time: 30 min.

Yield 6-8 servings (2 quarts)

Test Kitchen Approved

Easy, quick and delightfully rich, this salmon corn chowder is the ultimate comfort food.

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.

Nutrition Facts

1 cup: 340 calories, 17g fat (9g saturated fat), 74mg cholesterol, 1164mg sodium, 28g carbohydrate (8g sugars, 2g fiber), 18g protein.

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.

Recipe Creator