Salmon and Corn Chowder
This corn chowder foodservice recipe features canned salmon for a flavorful and healthy twist.
Ingredients
- 1 ½ c oil
- 13 small onions, chopped
- 1/2 c minced garlic
- 1 ½ c fresh chopped dill or parsley
- 2 Tbsp dried thyme
- ½ c Worcestershire sauce
- 1 ½ gal corn kernels
- 26 medium russet potatoes, peeled and chopped
- ¼ c salt
- 1/8 c black pepper
- 1 ½ gal vegetable or chicken stock
- 1 ½ gal half & half
- 4 ¾ c all-purpose flour
- 51 green onions, sliced.
- 1 (64 oz) can Chicken of the Sea® Pink Salmon, Traditional Style
- 2 c lemon juice
- 2 c fresh chives, chopped
- 2 c cheddar cheese
Nutrition Facts
calories
188
total fat
5.6g
saturated fat
1.2g
trans fat
0g
cholesterol
15mg
sodium
723mg
total carbohydrates
28g
fiber
2g
total sugars
5g
protein
8g
vitamin d
12%
calcium
9%
iron
8%
potassium
11%
Instructions
- In a pot over medium-high heat add the oil, onions, and garlic. Cook until soft and translucent, about 2 minutes.
- Add dill, thyme, Worcestershire sauce, corn, potatoes, and salt. Stir until everything is combined. Cook about 3 minutes, stirring frequently.
- In a large bowl, whisk broth, half and half, and flour. Whisk to remove all lumps. Pour into pot and bring to low boil and continue gently boiling until soup thickens.
- Reduce heat to low simmer. Continue stirring to remove flour lumps. Cook for about 10 minutes or until potatoes are tender.
- Gently fold in salmon, lemon juice, and chopped chives. Cook on low-medium heat about 5 minutes or until salmon is warm.
- Add the green onions and season with additional salt and pepper to taste. Top with cheese and serve warm.
Nutrition Facts
calories
188
total fat
5.6g
saturated fat
1.2g
trans fat
0g
cholesterol
15mg
sodium
723mg
total carbohydrates
28g
fiber
2g
total sugars
5g
protein
8g
vitamin d
12%
calcium
9%
iron
8%
potassium
11%
