You are here: Home » Recipes » Salmon and Corn Chowder Salmon and Corn Chowder Recipe by American Heart Association Yield 10 servings Here's a tasty way to get those omega-3 fatty acids into your diet. PrintEmail Ingredients 1 cup brown rice8 cups fat-free, low-sodium chicken stock1 tablespoon ginger puree2 tablespoons olive oil1 cup diced onion1 cup diced carrots1 cup diced celery2 cloves garlic, chopped1 teaspoon turmeric1 teaspoon dried thyme1 whole bay leaf2 tablespoons curry powder1 teaspoon salt2 tablespoons sugar3 cups (one pound) sweet corn (thawed, if using frozen)1/4 cup flour1 pound salmon, cut into one-inch cubes1/2 cup chopped cilantro1/2 cup chopped scallions, green and white parts Instructions Place the rice, stock, and ginger purée in a large saucepan and set over high heat. Boil until the rice is cooked through, about 40 minutes. 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 sauté for 5 minutes. Stir in the flour to coat the vegetables. Add the cooked rice and stock to the soup and let it simmer for 5 minutes. Add the salmon and remove the pot from the stove. Let the soup rest for 5 to 10 minutes to cook the salmon through. Stir in the chopped cilantro and serve immediately. Garnish with chopped scallions, if desired. Recipe courtesy David Hagedorn for the American Heart Association.