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Salmon-and-Corn Chowder with Lima Beans

Source: Quick from Scratch - One Dish Meals
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Rating: 5   Reviews: 1 See Reviews
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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.
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
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.


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.
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