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pam's salmon corn chowder loaf

(1 rating)
wmnofoz avatar
Recipe by
Pam Ellingson
@wmnofoz
Wichita, KS

These cooking challenges are going to have me weighing 400 lbs. I just love developing new recipes that challenge me to think outside the box. With Eggs, Corn and Bread Crumbs as the Ninja Ingredients, here is what I came up with. Pretty yummy if I do say so myself.

►
(1 rating)
yield serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For pam's salmon corn chowder loaf

  • 1 can
    red salmon, 15 oz. drained, skinned and deboned if preferred.
  • 1/2 c
    onion, chopped fine
  • 1/2 c
    celery chopped fine
  • 1/4 c
    each of green and red sweet pepper, chopped fine
  • 1/2 can
    niblets corn, drained
  • 1 sm
    potato, baked in the microwave
  • 1 to 1 1/4 c
    panko bread crumbs
  • 2 to 3
    pieces of oil packed, sun dried tomato, diced
  • 1 lg
    egg
  • 2 tsp
    dried dill weed
  • 2 dash
    hot pepper sauce
  • 2 to 3 tsp
    lemon juice
  • 2 Tbsp
    horseradish sauce
  • 2 to 3 Tbsp
    mayonnaise
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • pancetta, hickory smoked bacon or lemon slices for topping.

How To Make pam's salmon corn chowder loaf

  • 1
    Preheat oven to 375º Microwave one small red or golden potato (about the size of a baseball- 3 inches diameter or so) on high power for 3 min and let rest in the microwave til needed.
  • 2
    Drain salmon, remove skin and bones if desired. Place in small bowl, flake into dime sized chunks and set aside.
  • 3
    Chop all vegetables except potato and place in medium mixing bowl. Add niblets corn, sun dried tomato, and bread crumbs.
  • 4
    In another small bowl, beat egg with dill weed, salt, pepper, hot sauce, lemon juice, horseradish sauce and mayo. Add to vegetables and stir to mix well.
  • 5
    Peel and cube the potato into 1/2 inch dice, add to the vegetable mixture with the Salmon in the next step to avoid mashing the potatoes.
  • 6
    Add Salmon and diced potatoes and mix carefully to avoid breaking the salmon up too much. Taste a bit and adjust seasonings if needed. ( Microwave a tablespoon or so for 30 seconds to sample if you are hesitant about raw eggs in the mix.)
  • 7
    Divide the mixture into thirds (If using mini loaf pans) and form to shape. If using large loaf pan, just form one loaf.
  • 8
    Top with your choice of toppings. My favorite are Thin sliced Pancetta, hickory smoked bacon, or lemon slices.
  • 9
    Bake small loaves for 20-25 minutes, large loaf for about 35-45 minutes at 375°. Turn oven to broil and Broil for 5 to 6 min to brown and crisp bacon if desired.
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Categories & Tags for Pam's Salmon Corn Chowder Loaf:

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