Wild Alaska Salmon, Broccoli and Sweet Corn Chowder

Serves 24 (8 oz. each)
Prep Time 0 minutes
Cook Time 0 minutes

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. In large bowl, gently break salmon into large chunks. Set aside along with reserved liquid.
  2. Heat butter in large saucepan. Add onions and cook until soft, about 3-5 minutes. Add broccoli and sauté with onions several minutes.
  3. Combine base and 3 cups of water to make stock. Add to onions and broccoli and bring to a boil.
  4. Reduce heat to low and simmer for 5 minutes.
  5. Add milk, corn, parsley and reserved salmon liquid.
  6. 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.
  7. Season with salt and pepper. Hold hot for service.
  8. To serve, portion 1 cup into each bowl.

Garnish chowder with small amount of Alaska Surimi Seafood or smoked Alaska Salmon.