Ingredients
- 1 1 3.3 lb. pouch or 64 oz. can* red or pink Alaska
- Salmon, drained (reserve liquid)
- 1/2 cup 1/2 cup butter, unsalted
- 3 cups 3 cups yellow onions, diced
- 1 1/2 lbs. 1 1/2 lbs. broccoli florets, fresh or frozen
- 2 Tbsp. 2 Tbsp. vegetable or fish base
- 3 cups 3 cups water, cold
- 3 3 qts. milk
- 14 oz. 14 oz. (3 cups) frozen corn, thawed
- 1/4 cup 1/4 cup parsley, chopped
- 6 Tbsp. 6 Tbsp. cornstarch
- 1 cup 1 cup water
- Salt and freshly ground black pepper, as needed
- *For canned, remove skin and bones
Servings:
Units:
Instructions
- In large bowl, gently break salmon into large chunks. Set aside along with reserved liquid.
- Heat butter in large saucepan. Add onions and cook until soft, about 3-5 minutes. Add broccoli and saut with onions several minutes.
- Combine base and 3 cups of water to make stock. Add to onions and broccoli and bring to a boil.
- Reduce heat to low and simmer for 5 minutes.
- Add milk, corn, parsley and reserved salmon liquid.
- Blend cornstarch with 1 cup of cold water. Add to soup and simmer, stirring constantly until thickened. Add salmon chunks and cook for 2-3
- minutes.
- Season with salt and pepper. Hold hot for service.
- To serve, portion 1 cup into each bowl.
- Tip:
- Garnish chowder with small amount of Alaska Surimi Seafood or smoked Alaska Salmon.
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