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Wild Alaska Salmon, Broccoli and Sweet Corn Chowder

Wild Alaska Salmon, Broccoli and Sweet Corn Chowder
This recipe for seafood corn chowder is perfect for a restaurant, and is also a great fit for a cozy family meal.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 24
  • Yield: 8 oz. per serving


  • 1 3.3 lb. pouch or 64 oz. can* red or pink Alaska
  • Salmon, drained (reserve liquid)
  • 1/2 cup butter, unsalted
  • 3 cups yellow onions, diced
  • 1 1/2 lbs. broccoli florets, fresh or frozen
  • 2 Tbsp. vegetable or fish base
  • 3 cups water, cold
  • 3 qts. milk
  • 14 oz. (3 cups) frozen corn, thawed
  • 1/4 cup parsley, chopped
  • 6 Tbsp. cornstarch
  • 1 cup water
  • Salt and freshly ground black pepper, as needed *For canned, remove skin and bones


  1. Step 1 Prepare salmon

    In large bowl, gently break salmon into large chunks. Set aside along with reserved liquid.

  2. Step 2 Prepare soup

    Heat butter in large saucepan. Add onions and cook until soft, about 3-5 minutes. Add broccoli and sauté 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.

  3. Step 3 Finish soup and serve

    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.