Salmon And Corn Chowder With Pancetta And Leeks Food

SALMON AND CORN CHOWDER

Steps:

• 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.

CORN AND SALMON CHOWDER WITH BACON

Steps:

• Heat oil in medium saucepan on medium-high heat. Add onions, celery and garlic; cook 5 min. or until crisp-tender, stirring frequently. Stir in flour; cook and stir 1 min. Whisk in milk. Add potatoes, corn and thyme; cover. Simmer 20 min. or until potatoes are tender.
• Stir in VELVEETA and mustard; cover. Simmer on medium-low heat 5 min. or until VELVEETA is melted. Stir in fish; cook 8 min. or until fish flakes easily with fork. Remove and discard thyme sprigs.
• Top chowder with bacon. Serve with crackers.

SALMON CHOWDER

Steps:

• Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
• Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

SALMON-AND-CORN CHOWDER

Steps:

• Melt butter in a large straight-sided skillet over medium-high heat. Add onion; season with salt and pepper and cook, stirring occasionally, until translucent, about 2 minutes. Add flour; cook 30 seconds. Stir in clam broth, 1 cup water, and potatoes. Bring to a boil, then reduce heat and simmer, covered, until potatoes are tender, 10 to 12 minutes. Meanwhile, cut salmon into 2-inch pieces and corn into 1-inch rounds.
• Add salmon and corn to skillet. Cook, covered, stirring once, until salmon is opaque and corn is crisp-tender, about 3 minutes. Remove from heat. Stir in cream and basil. Serve, sprinkled with basil leaves and pepper.

SALMON AND CORN CHOWDER WITH PANCETTA AND LEEKS

Steps:

• Cook pancetta in heavy large pot over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer to paper towels to drain. Pour off all but 2 tablespoons fat from pot. Add leeks, bay leaves, and thyme. Sauté until leeks are soft, about 8 minutes. Add clam juice. Increase heat to high and bring to boil. Add potatoes and corn. Reduce heat to medium and simmer until vegetables are tender, about 12 minutes. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and refrigerate. Cover pancetta and refrigerate. Rewarm pancetta in skillet and bring soup to simmer before continuing.) Stir salmon and cream into soup. Simmer until salmon is just cooked through, about 5 minutes. Discard bay leaves. Stir in parsley. Season with salt and pepper. Sprinkle with pancetta.
• Pancetta, an Italian bacon cured in salt, is available at Italian markets, specialty foods stores and some supermarkets.

SWEETCORN PANCETTA CHOWDER

Steps:

• melt better and fry bacon until coloured.
• Add potatoes, red pepper and leek and stir for a few minutes
• Add stock - simmer for 10 mins until potato tender
• Add corn and simmer for few mins
• Add cayenne pepper. Add salt if needed - check first. Then add cream and serve with the herbs.

SALMON CHOWDER

Steps:

• For the shell stock: In a large saucepan over low heat, add the oil and sweat the prawn shells with the onion, thyme, bay leaves, peppercorns, lemon, and tomato for 2 to 3 minutes. Add the white wine and water and simmer for 45 minutes. Strain and reserve.
• For the chowder: In a large saucepan over low heat, add the oil and sweat the onions with the bacon and celery for 5 to 6 minutes. Add the potatoes and sweat for another 5 minutes. Add the thyme, shell stock, and cream and bring to a simmer for 15 to 20 minutes. Add the salmon and season with salt, pepper, and lemon juice. For service, garnish with tarragon and chives.

SALMON AND LEEK CHOWDER

Steps:

• Melt the butter in a large heavy-bottomed pan, add the leeks and a splash of water, cover and sweat the leeks over a medium heat, until soft. It will take around 15 minutes.
• At the same time, put the salmon in a pan and add the milk. Bring to a boil, then turn down immediately and let the fish poach gently for around 5 minutes.
• Add the stock to the leeks and drop in the potato chunks. Bring to the boil and then simmer, until the potatoes are just tender.
• Break the fish into large flakes (removing and discarding the skin) and add the milk and fish to the leeks and potatoes. Season with pepper, pour in the double cream and heat through.
• Serve in warmed soup bowls with coriander scattered on top.

HEALTHY SALMON CORN CHOWDER

Steps:

• Heat the olive oil in a large saucepan over medium heat and sauté the onions, garlic and celery for 3 minutes.
• Add the potatoes, carrots, milk, chicken broth and cook stirring occasionally, for 20 minutes.
• Add corn last 5 minutes.
• Stir cornstarch with water; add to chowder to thicken it.
• At this point add salmon and let it poach a few minutes being careful no to overcook it.
• Taste and adjust the seasoning.
• Serve piping hot in bowls and sprinkle with your favourite cheese.

SALMON CORN CHOWDER

Steps:

• Melt butter in a heavy saucepan over medium heat. Add onion, celery, and garlic and cook 4 to 5 minutes or until onion is translucent.
• Stir in flour until blended. Gradually stir in 1 cup of broth. Continue to stir utnil boiling and thickened.
• Stir in remaining broth, half and half, corn, salt, and pepper. Simmer uncovered for 15 minutes but do not boil.
• Remove from heat and add salmon. Garnish with parsley.

LEEK AND SALMON CHOWDER

Steps:

• Bring clam juice to simmer in medium skillet. Add salmon; cover and simmer until cooked through, about 10 minutes. Transfer salmon to plate; reserve clam juice. Flake salmon into small pieces.
• Mix butter and flour in small bowl until well blended. Cook bacon in heavy large saucepan over medium-low heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add leeks to drippings in saucepan; sauté 3 minutes. Add potato and reserved clam juice and bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add milk and bring to boil. Whisk in flour mixture. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add milk and bring to boil. Whisk in flour mixture. Reduce heat; simmer until soup thickens slightly, whisking frequently, about 3 minutes. Stir in cream, chives, salmon and bacon; simmer until heated through. Season with salt and pepper.