West Coast Salmon Corn Chowder 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.

WEST COAST SALMON CORN CHOWDER

Steps:

• 1. Season salmon with salt and pepper and cook until just flaky, set aside. 2. Sauté bacon, onions, garlic, celery, asparagus and curry powder together in a large pot until bacon is crispy and onions are translucent. 3. Add stock and potatoes - cook until potatoes are soft. Totally optional, but if you want your chowder a little less chunky - use potato masher and mash together ingredients in pot until desired consistency. 4. Add in creamed corn, corn kernels, coconut milk, and stir until combined. 5. Just before serving, flake salmon into chowder, checking for bones. 6. Add in parsley, and salt and pepper and cook until salmon is warmed.

WEST COAST SALMON

Steps:

• Preheat oven 350 F Fillet salmon, leaving skin on.
• Place fillets, skin side down on a buttered pan.
• Drizzle soya sauce over fillets.
• Sprinkle granulated garlic and brown sugar over salmon Bake 1 hour at 350 F Garnish with parsley and sliced lemon.
• **This can also be Barbequed over medium heat and cooked until white juices appear on the top of the flesh**** I have also baked this using a whole cleaned salmon, for a nice pesentation.
• **.

NORTHWEST SALMON CHOWDER

Steps:

• In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

SALMON-CORN CHOWDER

Steps:

• Drain salmon reserving liquid. Flake salmon and mash the bones.
• Sauté onion and celery in butter in a 4-quart saucepan until onion is tender.
• Stir in flour and add bouillon cubes, water and potatoes. Bring to a boil. Cover and simmer about 15 minutes or until potatoes are tender. Add salmon, including liquid, bones and skin -- (I leave the skin out). Stir in milk, corn, dill weed; salt and pepper to taste.
• Heat through and serve with a garnish of parsley if desired.

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.