Fish

Salmon and Corn Chowder is for Soup.

Salmon and Corn Chowder takes 30 minutes to prepare.

Salmon and Corn Chowder takes 60 minutes to cook.

Salmon and Corn Chowder makes 10 servings.

The ingredients for Salmon and Corn Chowder are:

1 C. brown rice
8 C. fat-free, low-sodium chicken stock/broth
1 T. ginger puree
2 T. olive oil
1 C. diced onion
1 C. diced carrots
1 C. diced celery
2 cloves garlic, chopped
1 t. turmeric
1 t. dried thyme
1 bay leaf
2 T. curry powder
1 t. salt
2 T. sugar
3 C. (1 lb.) sweet corn (thawed, if using frozen)
1/4 C. flour
1 lb. salmon, cut into 1-inch cubes
1/2 C. chopped cilantro
1/2 C. chopped scallions, green & white parts

Here is how you make Salmon and Corn Chowder:

Place the rice, stock/broth, and ginger puree in a large saucepan and set over high heat. Boil until the rice is cooked through. Remove from stove and set aside.In a large stockpot over medium-high heat, bring the olive oil to the smoking point. Add the onions, carrots, celery, garlic, turmeric, thyme, bay leaf, curry, salt, sugar, and corn to the pot and saute for 5 minutes. Stir in the flour to coat the vegetables. Add the cooked rice and stock/broth to the soup and let it simmer for 5 minutes. Add the salmon and remove the pot from the stove. Let the soup rest, covered, for 5-10 minutes to cook the salmon through. Stir in the chopped cilantro and serve immediately. Garnish with chopped scallions (if desired).Makes 10 1-cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user BBAHONORS.

The nutritional information for Salmon and Corn Chowder is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 351.8

• Total Fat: 7.6 g
• Cholesterol: 30.4 mg
• Sodium: 755.2 mg
• Total Carbs: 52.0 g
• Dietary Fiber: 5.6 g
• Protein: 20.2 g