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

5 from 1 vote

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

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.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: Mexican

Keyword: TNTG state recipes

Age Group: Ages 6-18

Serving Size: 50-100

Program Type: School Meals

Program Meal Type: Lunch

Conventional Meal Category: Soup, Main Dish (Entrée)

Program Meal Component: Meats, Vegetables

Vegetable Subgroup: Red-Orange Vegetables, Starchy Vegetables, Other Vegetables

Meal Service Temperature: Hot

Cooking Method: Boil, Roast, Sauté

Season: Summer, Fall, Spring, Winter

50 Servings

Calories: 228

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

-

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

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).

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

Nutrition