View cart background image
0
items
Get Timely and Delicious Recipe Updates
 

Salmon-and-Corn Chowder with Lima Beans

Source: Quick from Scratch - One Dish Meals
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  20 Minutes
Total Time:  30 Minutes
  Serves 4
Where most chowders have milk as their base, this one uses chicken stock and pureed corn, with a little half-and-half stirred in just before serving to make it nice and creamy.
RECIPE INGREDIENTS
1/4 pound sliced bacon, cut crosswise into thin strips
1 onion, chopped
1 1/4 pounds boiling potatoes (about 3), peeled and cut into 1/2-inch dice
3 cups canned low-sodium chicken broth or homemade stock
1 3/4 teaspoons salt
2 2/3 cups fresh (cut from about 4 ears) or frozen corn kernels
1 pound skinless salmon fillets, cut into 1-inch pieces
1 cup frozen baby lima beans, thawed
1/8 teaspoon fresh-ground black pepper
3/4 cup half and half
2 tablespoons chopped chives or scallion tops
Salmon-and-Corn Chowder with Lima Beans Recipe at Cooking.com
DIRECTIONS
In a large pot, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pot. Add the onion and cook over moderately low heat, stirring occasionally, until translucent, about 5 minutes.


Add the potatoes, broth, bacon, and 1/2 teaspoon of the salt to the pot and simmer, covered, for 10 minutes. Put the corn kernels in a food processor and pulse six to eight times to chop. Add the corn to the pot and cook, covered, until the potatoes and corn are just done, about 5 minutes longer.


Add the salmon, lima beans, the remaining 1 1/4 teaspoons salt, and the pepper. Bring just back to a simmer; the fish should be just cooked through. Stir in the half-and-half and serve the chowder topped with the chives.


Variation


If you're not a lima-bean fan, substitute another vegetable, such as petite peas.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Corn Chowder
 Seaside Soups: Chowders
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 657
Fat. Total: 30g
Fiber: 7g
Carbohydrates, Total: 59g
Sodium: 1432mg
% Cal. from Fat: 41%
Cholesterol: 98mg
Protein: 39g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Bonnie Reviewed: 08/16/2011
good chowder
this is not the first recipe I,ve tried that has broth as a base. I havev a summer vege chowder that is made with the same the same base. Enjoy this all summer and freeze fresh fish to make this into the fall.
17 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.