Salmon Corn Chowder State (Washington) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Traditional thick and creamy corn chowder featuring Pacific Northwest salmon.
NSLP/SBP CREDITING INFORMATION:
1 cup (8 oz ladle) provides ⅛ cup red/orange vegetables, ⅛ cup starchy vegetables, ¼ cup other vegetables, 2 ¼ oz equivalent meats/meat alternates.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Washington State Office of Superintendent of Public Instruction on behalf of La Conner Public Schools
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
5 from 3 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/state-recipes-2023-05-24/Washington-recipes/508_Washington-OSPI-Salmon-Corn-Chowder.pdf

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients
 

50 Servings

    Weight

    • 8 lb 7 oz Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
    • - - Oil, olive, salad or cooking
    • 2 lb 6 oz *Onions, white, diced
    • 3 lb *Celery, trimmed, diced
    • 2 lb 11 oz *Carrots, peeled and diced
    • - - Dill weed, dried
    • - - Dill seed
    • 12 lb 1 oz Chicken broth, reduced sodium
    • 4 ½ oz Corn starch
    • 2 lb 1 oz *Potatoes, yellow, peeled and ¾” dice
    • 1 lb 13 oz Corn, whole kernel, frozen
    • - - Evaporated milk, 2% fat
    • - - Salt, kosher
    • - - Pepper, ground

    Measure

    • - - Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
    • 6 fl oz Oil, olive, salad or cooking
    • - - *Onions, white, diced
    • - - *Celery, trimmed, diced
    • - - *Carrots, peeled and diced
    • 1 Tbsp 1 tsp Dill weed, dried
    • 1 Tbsp 1 tsp Dill seed
    • 1 gal 1 qt 3 cups Chicken broth, reduced sodium
    • - - Corn starch
    • - - *Potatoes, yellow, peeled and ¾” dice
    • - - Corn, whole kernel, frozen
    • 1 qt ¾ cup Evaporated milk, 2% fat
    • 2 tsp Salt, kosher
    • 1 Tbsp Pepper, ground

    100 Servings

      Weight

      • 16 lb 14 oz Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
      • - - Oil, olive, salad or cooking
      • 4 lb 12 oz *Onions, white, diced
      • 6 lb *Celery, trimmed, diced
      • 5 lb 6 oz *Carrots, peeled and diced
      • - - Dill weed, dried
      • - - Dill seed
      • 24 lb 2 oz Chicken broth, reduced sodium
      • 9 oz Corn starch
      • 4 lb 2 oz *Potatoes, yellow, peeled and ¾” dice
      • 3 lb 10 oz Corn, whole kernel, frozen
      • - - Evaporated milk, 2% fat
      • - - Salt, kosher
      • - - Pepper, ground

      Measure

      • - - Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
      • 12 fl oz Oil, olive, salad or cooking
      • - - *Onions, white, diced
      • - - *Celery, trimmed, diced
      • - - *Carrots, peeled and diced
      • 2 Tbsp 2 tsp Dill weed, dried
      • 2 Tbsp 2 tsp Dill seed
      • 2 gal 3 qt 2 cups Chicken broth, reduced sodium
      • - - Corn starch
      • - - *Potatoes, yellow, peeled and ¾” dice
      • - - Corn, whole kernel, frozen
      • 2 qt 1 ½ cups Evaporated milk, 2% fat
      • 1 Tbsp 1 tsp Salt, kosher
      • 2 Tbsp Pepper, ground

      Quantity
       

      50 Servings

        Weight

        • 8 lb 7 oz Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
        • - - Oil, olive, salad or cooking
        • 2 lb 6 oz *Onions, white, diced
        • 3 lb *Celery, trimmed, diced
        • 2 lb 11 oz *Carrots, peeled and diced
        • - - Dill weed, dried
        • - - Dill seed
        • 12 lb 1 oz Chicken broth, reduced sodium
        • 4 ½ oz Corn starch
        • 2 lb 1 oz *Potatoes, yellow, peeled and ¾” dice
        • 1 lb 13 oz Corn, whole kernel, frozen
        • - - Evaporated milk, 2% fat
        • - - Salt, kosher
        • - - Pepper, ground

        Measure

        • - - Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
        • 6 fl oz Oil, olive, salad or cooking
        • - - *Onions, white, diced
        • - - *Celery, trimmed, diced
        • - - *Carrots, peeled and diced
        • 1 Tbsp 1 tsp Dill weed, dried
        • 1 Tbsp 1 tsp Dill seed
        • 1 gal 1 qt 3 cups Chicken broth, reduced sodium
        • - - Corn starch
        • - - *Potatoes, yellow, peeled and ¾” dice
        • - - Corn, whole kernel, frozen
        • 1 qt ¾ cup Evaporated milk, 2% fat
        • 2 tsp Salt, kosher
        • 1 Tbsp Pepper, ground

        100 Servings

          Weight

          • 16 lb 14 oz Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
          • - - Oil, olive, salad or cooking
          • 4 lb 12 oz *Onions, white, diced
          • 6 lb *Celery, trimmed, diced
          • 5 lb 6 oz *Carrots, peeled and diced
          • - - Dill weed, dried
          • - - Dill seed
          • 24 lb 2 oz Chicken broth, reduced sodium
          • 9 oz Corn starch
          • 4 lb 2 oz *Potatoes, yellow, peeled and ¾” dice
          • 3 lb 10 oz Corn, whole kernel, frozen
          • - - Evaporated milk, 2% fat
          • - - Salt, kosher
          • - - Pepper, ground

          Measure

          • - - Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
          • 12 fl oz Oil, olive, salad or cooking
          • - - *Onions, white, diced
          • - - *Celery, trimmed, diced
          • - - *Carrots, peeled and diced
          • 2 Tbsp 2 tsp Dill weed, dried
          • 2 Tbsp 2 tsp Dill seed
          • 2 gal 3 qt 2 cups Chicken broth, reduced sodium
          • - - Corn starch
          • - - *Potatoes, yellow, peeled and ¾” dice
          • - - Corn, whole kernel, frozen
          • 2 qt 1 ½ cups Evaporated milk, 2% fat
          • 1 Tbsp 1 tsp Salt, kosher
          • 2 Tbsp Pepper, ground

          Ingredients
           

          50 Servings

            Weight

            • 8 lb 7 oz Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
            • - - Oil, olive, salad or cooking
            • 2 lb 6 oz *Onions, white, diced
            • 3 lb *Celery, trimmed, diced
            • 2 lb 11 oz *Carrots, peeled and diced
            • - - Dill weed, dried
            • - - Dill seed
            • 12 lb 1 oz Chicken broth, reduced sodium
            • 4 ½ oz Corn starch
            • 2 lb 1 oz *Potatoes, yellow, peeled and ¾” dice
            • 1 lb 13 oz Corn, whole kernel, frozen
            • - - Evaporated milk, 2% fat
            • - - Salt, kosher
            • - - Pepper, ground

            Measure

            • - - Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
            • 6 fl oz Oil, olive, salad or cooking
            • - - *Onions, white, diced
            • - - *Celery, trimmed, diced
            • - - *Carrots, peeled and diced
            • 1 Tbsp 1 tsp Dill weed, dried
            • 1 Tbsp 1 tsp Dill seed
            • 1 gal 1 qt 3 cups Chicken broth, reduced sodium
            • - - Corn starch
            • - - *Potatoes, yellow, peeled and ¾” dice
            • - - Corn, whole kernel, frozen
            • 1 qt ¾ cup Evaporated milk, 2% fat
            • 2 tsp Salt, kosher
            • 1 Tbsp Pepper, ground

            100 Servings

              Weight

              • 16 lb 14 oz Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
              • - - Oil, olive, salad or cooking
              • 4 lb 12 oz *Onions, white, diced
              • 6 lb *Celery, trimmed, diced
              • 5 lb 6 oz *Carrots, peeled and diced
              • - - Dill weed, dried
              • - - Dill seed
              • 24 lb 2 oz Chicken broth, reduced sodium
              • 9 oz Corn starch
              • 4 lb 2 oz *Potatoes, yellow, peeled and ¾” dice
              • 3 lb 10 oz Corn, whole kernel, frozen
              • - - Evaporated milk, 2% fat
              • - - Salt, kosher
              • - - Pepper, ground

              Measure

              • - - Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
              • 12 fl oz Oil, olive, salad or cooking
              • - - *Onions, white, diced
              • - - *Celery, trimmed, diced
              • - - *Carrots, peeled and diced
              • 2 Tbsp 2 tsp Dill weed, dried
              • 2 Tbsp 2 tsp Dill seed
              • 2 gal 3 qt 2 cups Chicken broth, reduced sodium
              • - - Corn starch
              • - - *Potatoes, yellow, peeled and ¾” dice
              • - - Corn, whole kernel, frozen
              • 2 qt 1 ½ cups Evaporated milk, 2% fat
              • 1 Tbsp 1 tsp Salt, kosher
              • 2 Tbsp Pepper, ground

              Quantity
               

              50 Servings

                Weight

                • 8 lb 7 oz Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                • - - Oil, olive, salad or cooking
                • 2 lb 6 oz *Onions, white, diced
                • 3 lb *Celery, trimmed, diced
                • 2 lb 11 oz *Carrots, peeled and diced
                • - - Dill weed, dried
                • - - Dill seed
                • 12 lb 1 oz Chicken broth, reduced sodium
                • 4 ½ oz Corn starch
                • 2 lb 1 oz *Potatoes, yellow, peeled and ¾” dice
                • 1 lb 13 oz Corn, whole kernel, frozen
                • - - Evaporated milk, 2% fat
                • - - Salt, kosher
                • - - Pepper, ground

                Measure

                • - - Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                • 6 fl oz Oil, olive, salad or cooking
                • - - *Onions, white, diced
                • - - *Celery, trimmed, diced
                • - - *Carrots, peeled and diced
                • 1 Tbsp 1 tsp Dill weed, dried
                • 1 Tbsp 1 tsp Dill seed
                • 1 gal 1 qt 3 cups Chicken broth, reduced sodium
                • - - Corn starch
                • - - *Potatoes, yellow, peeled and ¾” dice
                • - - Corn, whole kernel, frozen
                • 1 qt ¾ cup Evaporated milk, 2% fat
                • 2 tsp Salt, kosher
                • 1 Tbsp Pepper, ground

                100 Servings

                  Weight

                  • 16 lb 14 oz Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                  • - - Oil, olive, salad or cooking
                  • 4 lb 12 oz *Onions, white, diced
                  • 6 lb *Celery, trimmed, diced
                  • 5 lb 6 oz *Carrots, peeled and diced
                  • - - Dill weed, dried
                  • - - Dill seed
                  • 24 lb 2 oz Chicken broth, reduced sodium
                  • 9 oz Corn starch
                  • 4 lb 2 oz *Potatoes, yellow, peeled and ¾” dice
                  • 3 lb 10 oz Corn, whole kernel, frozen
                  • - - Evaporated milk, 2% fat
                  • - - Salt, kosher
                  • - - Pepper, ground

                  Measure

                  • - - Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                  • 12 fl oz Oil, olive, salad or cooking
                  • - - *Onions, white, diced
                  • - - *Celery, trimmed, diced
                  • - - *Carrots, peeled and diced
                  • 2 Tbsp 2 tsp Dill weed, dried
                  • 2 Tbsp 2 tsp Dill seed
                  • 2 gal 3 qt 2 cups Chicken broth, reduced sodium
                  • - - Corn starch
                  • - - *Potatoes, yellow, peeled and ¾” dice
                  • - - Corn, whole kernel, frozen
                  • 2 qt 1 ½ cups Evaporated milk, 2% fat
                  • 1 Tbsp 1 tsp Salt, kosher
                  • 2 Tbsp Pepper, ground
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 8 lb 7 oz Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                    • - - Oil, olive, salad or cooking
                    • 2 lb 6 oz *Onions, white, diced
                    • 3 lb *Celery, trimmed, diced
                    • 2 lb 11 oz *Carrots, peeled and diced
                    • - - Dill weed, dried
                    • - - Dill seed
                    • 12 lb 1 oz Chicken broth, reduced sodium
                    • 4 ½ oz Corn starch
                    • 2 lb 1 oz *Potatoes, yellow, peeled and ¾” dice
                    • 1 lb 13 oz Corn, whole kernel, frozen
                    • - - Evaporated milk, 2% fat
                    • - - Salt, kosher
                    • - - Pepper, ground

                    Measure

                    • - - Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                    • 6 fl oz Oil, olive, salad or cooking
                    • - - *Onions, white, diced
                    • - - *Celery, trimmed, diced
                    • - - *Carrots, peeled and diced
                    • 1 Tbsp 1 tsp Dill weed, dried
                    • 1 Tbsp 1 tsp Dill seed
                    • 1 gal 1 qt 3 cups Chicken broth, reduced sodium
                    • - - Corn starch
                    • - - *Potatoes, yellow, peeled and ¾” dice
                    • - - Corn, whole kernel, frozen
                    • 1 qt ¾ cup Evaporated milk, 2% fat
                    • 2 tsp Salt, kosher
                    • 1 Tbsp Pepper, ground

                    100 Servings

                      Weight

                      • 16 lb 14 oz Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                      • - - Oil, olive, salad or cooking
                      • 4 lb 12 oz *Onions, white, diced
                      • 6 lb *Celery, trimmed, diced
                      • 5 lb 6 oz *Carrots, peeled and diced
                      • - - Dill weed, dried
                      • - - Dill seed
                      • 24 lb 2 oz Chicken broth, reduced sodium
                      • 9 oz Corn starch
                      • 4 lb 2 oz *Potatoes, yellow, peeled and ¾” dice
                      • 3 lb 10 oz Corn, whole kernel, frozen
                      • - - Evaporated milk, 2% fat
                      • - - Salt, kosher
                      • - - Pepper, ground

                      Measure

                      • - - Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                      • 12 fl oz Oil, olive, salad or cooking
                      • - - *Onions, white, diced
                      • - - *Celery, trimmed, diced
                      • - - *Carrots, peeled and diced
                      • 2 Tbsp 2 tsp Dill weed, dried
                      • 2 Tbsp 2 tsp Dill seed
                      • 2 gal 3 qt 2 cups Chicken broth, reduced sodium
                      • - - Corn starch
                      • - - *Potatoes, yellow, peeled and ¾” dice
                      • - - Corn, whole kernel, frozen
                      • 2 qt 1 ½ cups Evaporated milk, 2% fat
                      • 1 Tbsp 1 tsp Salt, kosher
                      • 2 Tbsp Pepper, ground

                      Quantity
                       

                      50 Servings

                        Weight

                        • 8 lb 7 oz Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                        • - - Oil, olive, salad or cooking
                        • 2 lb 6 oz *Onions, white, diced
                        • 3 lb *Celery, trimmed, diced
                        • 2 lb 11 oz *Carrots, peeled and diced
                        • - - Dill weed, dried
                        • - - Dill seed
                        • 12 lb 1 oz Chicken broth, reduced sodium
                        • 4 ½ oz Corn starch
                        • 2 lb 1 oz *Potatoes, yellow, peeled and ¾” dice
                        • 1 lb 13 oz Corn, whole kernel, frozen
                        • - - Evaporated milk, 2% fat
                        • - - Salt, kosher
                        • - - Pepper, ground

                        Measure

                        • - - Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                        • 6 fl oz Oil, olive, salad or cooking
                        • - - *Onions, white, diced
                        • - - *Celery, trimmed, diced
                        • - - *Carrots, peeled and diced
                        • 1 Tbsp 1 tsp Dill weed, dried
                        • 1 Tbsp 1 tsp Dill seed
                        • 1 gal 1 qt 3 cups Chicken broth, reduced sodium
                        • - - Corn starch
                        • - - *Potatoes, yellow, peeled and ¾” dice
                        • - - Corn, whole kernel, frozen
                        • 1 qt ¾ cup Evaporated milk, 2% fat
                        • 2 tsp Salt, kosher
                        • 1 Tbsp Pepper, ground

                        100 Servings

                          Weight

                          • 16 lb 14 oz Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                          • - - Oil, olive, salad or cooking
                          • 4 lb 12 oz *Onions, white, diced
                          • 6 lb *Celery, trimmed, diced
                          • 5 lb 6 oz *Carrots, peeled and diced
                          • - - Dill weed, dried
                          • - - Dill seed
                          • 24 lb 2 oz Chicken broth, reduced sodium
                          • 9 oz Corn starch
                          • 4 lb 2 oz *Potatoes, yellow, peeled and ¾” dice
                          • 3 lb 10 oz Corn, whole kernel, frozen
                          • - - Evaporated milk, 2% fat
                          • - - Salt, kosher
                          • - - Pepper, ground

                          Measure

                          • - - Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                          • 12 fl oz Oil, olive, salad or cooking
                          • - - *Onions, white, diced
                          • - - *Celery, trimmed, diced
                          • - - *Carrots, peeled and diced
                          • 2 Tbsp 2 tsp Dill weed, dried
                          • 2 Tbsp 2 tsp Dill seed
                          • 2 gal 3 qt 2 cups Chicken broth, reduced sodium
                          • - - Corn starch
                          • - - *Potatoes, yellow, peeled and ¾” dice
                          • - - Corn, whole kernel, frozen
                          • 2 qt 1 ½ cups Evaporated milk, 2% fat
                          • 1 Tbsp 1 tsp Salt, kosher
                          • 2 Tbsp Pepper, ground
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 8 lb 7 oz Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                            • - - Oil, olive, salad or cooking
                            • 2 lb 6 oz *Onions, white, diced
                            • 3 lb *Celery, trimmed, diced
                            • 2 lb 11 oz *Carrots, peeled and diced
                            • - - Dill weed, dried
                            • - - Dill seed
                            • 12 lb 1 oz Chicken broth, reduced sodium
                            • 4 ½ oz Corn starch
                            • 2 lb 1 oz *Potatoes, yellow, peeled and ¾” dice
                            • 1 lb 13 oz Corn, whole kernel, frozen
                            • - - Evaporated milk, 2% fat
                            • - - Salt, kosher
                            • - - Pepper, ground

                            Measure

                            • - - Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                            • 6 fl oz Oil, olive, salad or cooking
                            • - - *Onions, white, diced
                            • - - *Celery, trimmed, diced
                            • - - *Carrots, peeled and diced
                            • 1 Tbsp 1 tsp Dill weed, dried
                            • 1 Tbsp 1 tsp Dill seed
                            • 1 gal 1 qt 3 cups Chicken broth, reduced sodium
                            • - - Corn starch
                            • - - *Potatoes, yellow, peeled and ¾” dice
                            • - - Corn, whole kernel, frozen
                            • 1 qt ¾ cup Evaporated milk, 2% fat
                            • 2 tsp Salt, kosher
                            • 1 Tbsp Pepper, ground

                            100 Servings

                              Weight

                              • 16 lb 14 oz Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                              • - - Oil, olive, salad or cooking
                              • 4 lb 12 oz *Onions, white, diced
                              • 6 lb *Celery, trimmed, diced
                              • 5 lb 6 oz *Carrots, peeled and diced
                              • - - Dill weed, dried
                              • - - Dill seed
                              • 24 lb 2 oz Chicken broth, reduced sodium
                              • 9 oz Corn starch
                              • 4 lb 2 oz *Potatoes, yellow, peeled and ¾” dice
                              • 3 lb 10 oz Corn, whole kernel, frozen
                              • - - Evaporated milk, 2% fat
                              • - - Salt, kosher
                              • - - Pepper, ground

                              Measure

                              • - - Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                              • 12 fl oz Oil, olive, salad or cooking
                              • - - *Onions, white, diced
                              • - - *Celery, trimmed, diced
                              • - - *Carrots, peeled and diced
                              • 2 Tbsp 2 tsp Dill weed, dried
                              • 2 Tbsp 2 tsp Dill seed
                              • 2 gal 3 qt 2 cups Chicken broth, reduced sodium
                              • - - Corn starch
                              • - - *Potatoes, yellow, peeled and ¾” dice
                              • - - Corn, whole kernel, frozen
                              • 2 qt 1 ½ cups Evaporated milk, 2% fat
                              • 1 Tbsp 1 tsp Salt, kosher
                              • 2 Tbsp Pepper, ground

                              Quantity
                               

                              50 Servings

                                Weight

                                • 8 lb 7 oz Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                                • - - Oil, olive, salad or cooking
                                • 2 lb 6 oz *Onions, white, diced
                                • 3 lb *Celery, trimmed, diced
                                • 2 lb 11 oz *Carrots, peeled and diced
                                • - - Dill weed, dried
                                • - - Dill seed
                                • 12 lb 1 oz Chicken broth, reduced sodium
                                • 4 ½ oz Corn starch
                                • 2 lb 1 oz *Potatoes, yellow, peeled and ¾” dice
                                • 1 lb 13 oz Corn, whole kernel, frozen
                                • - - Evaporated milk, 2% fat
                                • - - Salt, kosher
                                • - - Pepper, ground

                                Measure

                                • - - Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                                • 6 fl oz Oil, olive, salad or cooking
                                • - - *Onions, white, diced
                                • - - *Celery, trimmed, diced
                                • - - *Carrots, peeled and diced
                                • 1 Tbsp 1 tsp Dill weed, dried
                                • 1 Tbsp 1 tsp Dill seed
                                • 1 gal 1 qt 3 cups Chicken broth, reduced sodium
                                • - - Corn starch
                                • - - *Potatoes, yellow, peeled and ¾” dice
                                • - - Corn, whole kernel, frozen
                                • 1 qt ¾ cup Evaporated milk, 2% fat
                                • 2 tsp Salt, kosher
                                • 1 Tbsp Pepper, ground

                                100 Servings

                                  Weight

                                  • 16 lb 14 oz Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                                  • - - Oil, olive, salad or cooking
                                  • 4 lb 12 oz *Onions, white, diced
                                  • 6 lb *Celery, trimmed, diced
                                  • 5 lb 6 oz *Carrots, peeled and diced
                                  • - - Dill weed, dried
                                  • - - Dill seed
                                  • 24 lb 2 oz Chicken broth, reduced sodium
                                  • 9 oz Corn starch
                                  • 4 lb 2 oz *Potatoes, yellow, peeled and ¾” dice
                                  • 3 lb 10 oz Corn, whole kernel, frozen
                                  • - - Evaporated milk, 2% fat
                                  • - - Salt, kosher
                                  • - - Pepper, ground

                                  Measure

                                  • - - Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                                  • 12 fl oz Oil, olive, salad or cooking
                                  • - - *Onions, white, diced
                                  • - - *Celery, trimmed, diced
                                  • - - *Carrots, peeled and diced
                                  • 2 Tbsp 2 tsp Dill weed, dried
                                  • 2 Tbsp 2 tsp Dill seed
                                  • 2 gal 3 qt 2 cups Chicken broth, reduced sodium
                                  • - - Corn starch
                                  • - - *Potatoes, yellow, peeled and ¾” dice
                                  • - - Corn, whole kernel, frozen
                                  • 2 qt 1 ½ cups Evaporated milk, 2% fat
                                  • 1 Tbsp 1 tsp Salt, kosher
                                  • 2 Tbsp Pepper, ground
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 8 lb 7 oz Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                                    • - - Oil, olive, salad or cooking
                                    • 2 lb 6 oz *Onions, white, diced
                                    • 3 lb *Celery, trimmed, diced
                                    • 2 lb 11 oz *Carrots, peeled and diced
                                    • - - Dill weed, dried
                                    • - - Dill seed
                                    • 12 lb 1 oz Chicken broth, reduced sodium
                                    • 4 ½ oz Corn starch
                                    • 2 lb 1 oz *Potatoes, yellow, peeled and ¾” dice
                                    • 1 lb 13 oz Corn, whole kernel, frozen
                                    • - - Evaporated milk, 2% fat
                                    • - - Salt, kosher
                                    • - - Pepper, ground

                                    Measure

                                    • - - Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                                    • 6 fl oz Oil, olive, salad or cooking
                                    • - - *Onions, white, diced
                                    • - - *Celery, trimmed, diced
                                    • - - *Carrots, peeled and diced
                                    • 1 Tbsp 1 tsp Dill weed, dried
                                    • 1 Tbsp 1 tsp Dill seed
                                    • 1 gal 1 qt 3 cups Chicken broth, reduced sodium
                                    • - - Corn starch
                                    • - - *Potatoes, yellow, peeled and ¾” dice
                                    • - - Corn, whole kernel, frozen
                                    • 1 qt ¾ cup Evaporated milk, 2% fat
                                    • 2 tsp Salt, kosher
                                    • 1 Tbsp Pepper, ground

                                    100 Servings

                                      Weight

                                      • 16 lb 14 oz Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                                      • - - Oil, olive, salad or cooking
                                      • 4 lb 12 oz *Onions, white, diced
                                      • 6 lb *Celery, trimmed, diced
                                      • 5 lb 6 oz *Carrots, peeled and diced
                                      • - - Dill weed, dried
                                      • - - Dill seed
                                      • 24 lb 2 oz Chicken broth, reduced sodium
                                      • 9 oz Corn starch
                                      • 4 lb 2 oz *Potatoes, yellow, peeled and ¾” dice
                                      • 3 lb 10 oz Corn, whole kernel, frozen
                                      • - - Evaporated milk, 2% fat
                                      • - - Salt, kosher
                                      • - - Pepper, ground

                                      Measure

                                      • - - Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                                      • 12 fl oz Oil, olive, salad or cooking
                                      • - - *Onions, white, diced
                                      • - - *Celery, trimmed, diced
                                      • - - *Carrots, peeled and diced
                                      • 2 Tbsp 2 tsp Dill weed, dried
                                      • 2 Tbsp 2 tsp Dill seed
                                      • 2 gal 3 qt 2 cups Chicken broth, reduced sodium
                                      • - - Corn starch
                                      • - - *Potatoes, yellow, peeled and ¾” dice
                                      • - - Corn, whole kernel, frozen
                                      • 2 qt 1 ½ cups Evaporated milk, 2% fat
                                      • 1 Tbsp 1 tsp Salt, kosher
                                      • 2 Tbsp Pepper, ground

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 8 lb 7 oz Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                                        • - - Oil, olive, salad or cooking
                                        • 2 lb 6 oz *Onions, white, diced
                                        • 3 lb *Celery, trimmed, diced
                                        • 2 lb 11 oz *Carrots, peeled and diced
                                        • - - Dill weed, dried
                                        • - - Dill seed
                                        • 12 lb 1 oz Chicken broth, reduced sodium
                                        • 4 ½ oz Corn starch
                                        • 2 lb 1 oz *Potatoes, yellow, peeled and ¾” dice
                                        • 1 lb 13 oz Corn, whole kernel, frozen
                                        • - - Evaporated milk, 2% fat
                                        • - - Salt, kosher
                                        • - - Pepper, ground

                                        Measure

                                        • - - Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                                        • 6 fl oz Oil, olive, salad or cooking
                                        • - - *Onions, white, diced
                                        • - - *Celery, trimmed, diced
                                        • - - *Carrots, peeled and diced
                                        • 1 Tbsp 1 tsp Dill weed, dried
                                        • 1 Tbsp 1 tsp Dill seed
                                        • 1 gal 1 qt 3 cups Chicken broth, reduced sodium
                                        • - - Corn starch
                                        • - - *Potatoes, yellow, peeled and ¾” dice
                                        • - - Corn, whole kernel, frozen
                                        • 1 qt ¾ cup Evaporated milk, 2% fat
                                        • 2 tsp Salt, kosher
                                        • 1 Tbsp Pepper, ground

                                        100 Servings

                                          Weight

                                          • 16 lb 14 oz Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                                          • - - Oil, olive, salad or cooking
                                          • 4 lb 12 oz *Onions, white, diced
                                          • 6 lb *Celery, trimmed, diced
                                          • 5 lb 6 oz *Carrots, peeled and diced
                                          • - - Dill weed, dried
                                          • - - Dill seed
                                          • 24 lb 2 oz Chicken broth, reduced sodium
                                          • 9 oz Corn starch
                                          • 4 lb 2 oz *Potatoes, yellow, peeled and ¾” dice
                                          • 3 lb 10 oz Corn, whole kernel, frozen
                                          • - - Evaporated milk, 2% fat
                                          • - - Salt, kosher
                                          • - - Pepper, ground

                                          Measure

                                          • - - Fish, salmon, Sockeye, skin on, pin bones removed, fillets, raw, frozen
                                          • 12 fl oz Oil, olive, salad or cooking
                                          • - - *Onions, white, diced
                                          • - - *Celery, trimmed, diced
                                          • - - *Carrots, peeled and diced
                                          • 2 Tbsp 2 tsp Dill weed, dried
                                          • 2 Tbsp 2 tsp Dill seed
                                          • 2 gal 3 qt 2 cups Chicken broth, reduced sodium
                                          • - - Corn starch
                                          • - - *Potatoes, yellow, peeled and ¾” dice
                                          • - - Corn, whole kernel, frozen
                                          • 2 qt 1 ½ cups Evaporated milk, 2% fat
                                          • 1 Tbsp 1 tsp Salt, kosher
                                          • 2 Tbsp Pepper, ground
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Line full-size sheet pans with parchment paper. Place fillets skin-side down on sheet pans and place sheet pans in cooler at 41 °F or lower to thaw overnight.
                                          • Preheat oven to 400 °F.
                                          • Remove thawed salmon fillets from cooler.
                                          • Transfer sheet pans with salmon to preheated oven and roast at 400 °F for 10-15 minutes until internal temperature of each fillet reaches 145 °F.
                                            Critical Control Point: Cook salmon until internal temperature of each fillet reaches 145 °F for at least 15 seconds.
                                          • Remove salmon from oven. When the salmon has cooled enough to handle, use a spatula to carefully remove the skin by sliding spatula between the skin and body of the fish. Transfer skinless salmon to a full-size 4” hotel pan (12” x 20” x 4”) and break apart fillets into bite-size pieces.
                                            Critical Control Point: Chill in hotel pans with no more than 2” depth of food. Cool to 70 °F within 2 hours and 40 °F or lower within 4 hours.
                                          • Heat a large stock pot or rondeau on medium-high heat. Add oil to hot pan.
                                          • Add onions, celery, and carrots and stir to combine. Sauteé vegetables until vegetables are soft and cooked through, about 10 minutes. Do not brown vegetables.
                                          • With flat blade of knife, crush dill seed against cutting board to release fragrance. Crush dried dill weed between fingers. Add dill seed and weed to sautéing vegetables toward the end of the cooking process.
                                          • Measure 3 cups of chicken broth and set aside. Add remaining broth to vegetable mixture and bring to a boil.
                                          • Whisk cornstarch into reserved broth until the mixture is smooth and free of lumps. It should resemble heavy cream.
                                          • After the broth and vegetables come to a boil, slowly add cornstarch mixture. Boil for 1 minute more.
                                          • Reduce heat to simmer. Add potatoes and cook until potatoes are tender, about 15 minutes.
                                          • Add corn and stir.
                                          • Add evaporated milk, cooked and chilled salmon from step 5, salt, and pepper. Stir and return internal temperature to 135 °F.
                                            Critical Control Point: Hold for hot service at 135 °F or higher through service.
                                          • Serve 1 cup (8 oz ladle).

                                          Nutrition INFORMATION

                                          Salmon Corn Chowder State (Washington) Child Nutrition Agency Developed Recipe for Schools
                                          Amount Per Serving
                                           
                                          1 cup (8 oz)
                                          Calories
                                          228
                                          Total Fat
                                           
                                          8
                                          g
                                          12
                                          %
                                          Saturated Fat
                                           
                                          1
                                          g
                                          6
                                          %
                                          Cholesterol
                                           
                                          42
                                          mg
                                          14
                                          %
                                          Sodium
                                           
                                          444
                                          mg
                                          19
                                          %
                                          Total Carbohydrate
                                           
                                          17
                                          g
                                          6
                                          %
                                          Dietary Fiber
                                           
                                          2
                                          g
                                          8
                                          %
                                          Total Sugars
                                           
                                          5
                                          g
                                          6
                                          %
                                          Added Sugars included
                                           
                                          0
                                          g
                                          Protein
                                           
                                          23
                                          g
                                          46
                                          %
                                          Vitamin A
                                           
                                          1253
                                          mcg
                                          Vitamin C
                                           
                                          8
                                          mg
                                          10
                                          %
                                          Vitamin D
                                           
                                          497
                                          IU
                                          3313
                                          %
                                          Calcium
                                           
                                          102
                                          mg
                                          10
                                          %
                                          Iron
                                           
                                          1
                                          mg
                                          6
                                          %
                                          Potassium
                                           
                                          707
                                          mg
                                          20
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Onion, mature, fresh 2 lb 12 oz
                                          Celery, fresh, trimmed 3 lb 10 oz
                                          Potatoes, fresh, whole 2 lb 9 oz
                                          Carrots, fresh, without tops 3 lb 4 oz
                                          100 Servings:
                                          Onion, mature, fresh 5 lb 8 oz
                                          Celery, fresh, trimmed 7 lb 4 oz
                                          Potatoes, fresh, whole 5 lb 2 oz
                                          Carrots, fresh, without tops 6 lb 8 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          In-house yield for Sockeye salmon is 1 lb raw, skin-on, pin-bones removed = 9/10 lb cooked salmon, skin removed. Yield may differ depending on salmon species used. Performing in-house yield is recommended.
                                          Cooking Process #3: Complex
                                          Yield / Volume
                                          50 Servings:
                                          About 3 gal 2 cups
                                          100 Servings:
                                          About 6 gal 1 qt