Salmon and Corn Chowder
Our hearty salmon and corn chowder foodservice recipe featuring canned salmon with potatoes, corn, and half & half will be a crowd pleaser.
Ingredients
- 1 (40 oz) packet Chicken of the Sea® Wild Caught Alaskan Pink Salmon, Skinless and Boneless
- 1 c oil
- 8 small onions, chopped
- 1/3 c minced garlic
- 1 c fresh chopped dill or parsley
- 1 1/2 Tbsp dried thyme
- 1 Tbsp fresh chives, chopped
- ¼ c lemon juice
- 1/3 c Worcestershire sauce
- 1 gal corn kernels
- 16 russet potatoes, peeled and diced
- 2 ½ Tbsp salt
- black pepper, to taste
- 1 gal vegetable or chicken stock
- 1 gal half & half
- 3 c all-purpose flour
- 32 green onions, sliced
- cheddar cheese, for topping
Instructions
- In a pot over medium-high heat add the oil, onions, and garlic. Cook until soft and translucent, about 2 minutes.
- Add dill or parsley, thyme, chives, lemon juice, 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 and cook on low-medium heat about 5 minutes or until salmon is warm.
- Add the green onions and if needed, season with additional salt and pepper to taste. Top with cheese and serve warm.
