Salmon-Corn Chowder

Recipe

Soup, Chili & Stew
Salmon-Corn Chowder

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User Rating

5 out of 5 stars
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4 ratings

Recipe Data

4
Servings
10min
Prep
45min
Total

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    Description

    Pair this tasty salmon and corn chowder with our Easy Cheddar-Bacon Drop Biscuits recipe. 

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    4 slice(s) Hy-Vee sweet smoked bacon, chopped
    1 tbsp. Hy-Vee unsalted butter
    ¾ c. small leek, thinly sliced, white and light green parts only
    ½ c. celery, thinly sliced
    2 clove(s) garlic , minced
    3 c. Hy-Vee 33%-less-sodium chicken broth
    1 ½ lbs. Hy-Vee Fish Market farm-raised Atlantic skinless salmon fillet, 3/4 to 1 inch thick, cut into 3 pieces
    1 lbs. red new potatoes, cut into 1/2 inch cubes
    ¼ tsp. fine sea salt
    ¼ tsp. black pepper, coarse-ground, plus additional for garnish
    2 ½ c. Hy-Vee Select frozen super sweet cut corn, thawed, divided
    1 ½ c. Hy-Vee half-and-half, divided
    1 tbsp. Hy-Vee corn starch
    1 tsp. smoked paprika
    Green onions, sliced, for garnish
    1 recipe Easy Cheddar-Bacon Drop Biscuits, (4 biscuits), for serving

    Things To Grab

    • 4 quart heavy saucepan
    • Slotted spoon
    • Paper towels
    • Mixing bowl
    • Blender
    • Ladle
    • 4 serving bowls

    Directions

    1. Cook bacon over medium heat in a 4-quart heavy saucepan for 5 to 6 minutes until crisp. Use a slotted spoon to transfer bacon to paper towels to drain; reserve drippings in saucepan.

    2. Melt butter in saucepan. Add leek, celery, and garlic. Cook over medium heat for 3 to 4 minutes or until softened, stirring occasionally. Transfer to bowl.

    3. Add broth to same saucepan; bring to simmer. Add salmon; cover and simmer for 6 to 8 minutes or until salmon flakes easily with a fork (145 degrees). Transfer salmon to a cutting board; reserve broth in saucepan.

    4. Add potatoes, salt, and 1/4 tsp. pepper to broth. Simmer, covered, for 6 to 8 minutes or just until potatoes are tender.

    5. Place 1 cup corn, 1/2 cup half-and-half, corn starch, and smoked paprika in a blender. Cover and blend until smooth.

    6. Stir corn mixture into soup. Stir in remaining 1-1/2 cups corn, remaining 1 cup half-and-half, and leek mixture. Cook for 2 minutes or until slightly thickened. Flake salmon; add to soup; heat just until warm.

    7. Ladle chowder into bowls. Garnish with bacon, green onions, and additional pepper, if desired. Serve with biscuits.

    Nutrition facts

    Servings

    650 Calories per serving
    1-2/3 cups

    Amounts Per Serving

    • Total Fat: 39g
    • Cholesterol: 155mg
    • Sodium: 900mg
    • Total Carbohydrates: 28g
    • Protein: 44g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 10%
    0%
    Vitamin D 100%
    0%
    Potassium 30%