Tuna Potato Salad

Tuscan Tuna Salad 

Salmon & Fresh Dill Deviled Eggs

Albacore Tuna Cakes

Ginny’s Crescent Tuna Rolls

Katie’s Award-Winning Tuna Sandwich

Chopped Albacore Tuna Salad Sandwich 

Chipotle Deviled Farm Fresh Eggs

Lemony Herbed Royal Chinook Wrap

Alaskan Sockeye Salmon w/ Roasted Zucchini and Pumpkin Feta Puree

Albacore Asparagus and Tomato Lemon Butter Sauce

Masala Albacore with Coconut Turmeric Rice

Finnish Salmon Soup

Tuna Croquettes

Tuna Bagel Board

Salmon Mini Dutch Baby

Spicy Tuna Stuffed Avocados

Simple Lemon Dill Salmon Pasta

Avocado Tuna Melt

Zesty Salmon Chipotle Bowl

Tuna Poke Bowl

Rustic Italian Albacore Sandwich

Savory Beet Goat Cheese and Gourmet Salmon Galette

Lox Pinwheels

Citrus Fennel and Chinook Salmon Salad

Cheesy Baked Crab Dip

Salmon Wellington

Oregon’s Choice Crab Louie

Crab and Corn Chowder

Crab Stuffed Portobello Mushrooms

Crab Cakes with Lemon Aioli

Crab and Shrimp Pasta

Chinook Salmon Cream Cheese Board

Smoked Tuna Cream Cheese Board

Shrimp Tortellini

Salmon Sushi Cupcakes

Jalapeno Garlic Albacore Skillet Breakfast Hash 

Chinook Salmon Miso Corn Chowder

Gourmet Albacore Tomato Bisque 

Gluten-Free Smoked Tuna Cakes with Chipotle Aioli

BBQ Smoked Albacore Pizza

Chinook Salmon Arugula Feta Frittata

Jalapeno Garlic Albacore Tacos

Mediterranean Style Albacore Tuna Wraps 

Asian-Style Cucumber Salmon Bites

Feta & Spinach Tuna Meatballs

Salmon Burgers with Lemon Dill Aioli

Alaskan Sockeye Salmon Chowder

Crab Cake Poppers with Herbed Lemon Aioli

Thai Tuna Sliders with Broccoli Slaw

Alaskan Sockeye Salmon Chowder

Alaskan Sockeye Salmon Chowder

Sockeye Salmon Chowder



  • 4 tbsp butter
  • 1 medium white onion, diced
  • 3 celery stalks, diced
  • 1 tbsp minced garlic
  • 2 corn cobs, with the corn cut off (save the cobs for simmering)
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp paprika 
  • ½ tsp red pepper flakes
  • 1 tbsp capers, chopped
  • 1 tsp dijon
  • 2 tbsp tomato paste
  • 4 cups vegetable broth
  • 1 lb gold potatoes, diced into ½” cubes
  • 2 cans Oregon’s Choice Alaskan Sockeye Salmon
  • 2 bay leaves
  • 4 oz cream cheese, softened
  • ½ cup heavy cream


Optional Garnishes

  • Drizzle of heavy cream
  • Fresh parsley
  • Fresh corn
  • Jalapeno slices
  • Lemon slices



  1. Heat a large heavy bottomed pan over medium high heat. 
  2. Add the butter. Once melted, add the onion and celery. Saute for about 2-3 minutes, then add the minced garlic and saute for another minute. Add the corn and stir. 
  3. Add the salt, pepper, paprika, red pepper flakes, capers, and dijon. Saute for about 1 minute, then add the tomato paste and saute for another minute.
  4. Add the vegetable broth, potatoes, and salmon. Add the shaved corn cobs and bay leaves to the pot. Stir and bring to a simmer. Once simmering, reduce the heat to medium-low and cover. Simmer for about 25-30 minutes, stirring occasionally, until the potatoes are tender. 
  5. Remove the corn cobs and bay leaves. 
  6. Stir in the cream cheese and heavy cream until smooth. Dish up and garnish as desired!


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