Olive & Lemon Oregon Albacore Linguine

Albacore Pesto over Rustic Polenta and Mushrooms

Orzo Albacore Mediterranean Medley

Royal Chinook Sweet Potato Kale Salad with a Honey Mustard Drizzle

Spicy Roasted Cauliflower Hummus with Jalapeno Albacore

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

Chinook Salmon Miso Corn Chowder

Chinook Salmon Miso Corn Chowder

Gourmet Salmon Miso Corn Chowder



  • 6 corn cobs
  • 3 tbsp butter
  • 1 leek, chopped
  • 1 big shallot, finely diced
  • 3 garlic cloves, minced
  • 3 tbsp white miso paste
  • 4 cups vegetable broth
  • 3 cups baby potatoes, quartered
  • Salt and pepper, to taste
  • 1 13oz can full-fat coconut milk
  • ¼ cup basil, minced
  • 4 green onions, minced
  • 2 tbsp parsley, minced
  • 1-2 cans Oregon’s Choice Chinook Salmon
  • Sesame oil, to garnish
  • Corn kernels, to garnish
  • Sesame seeds, to garnish



  1. Carefully slice the corn off the cobs. Save 3 of the cobs for cooking with the chowder. Optional to save ½ cup of kernels for garnish.
  2. Heat a large pot over medium heat and add the butter. Once melted, add the leek and shallot. Saute for about 3 minutes until tender, then add the garlic and saute again for about 1 minute. Add the corn and saute for about 3-5 minutes.
  3. Add the miso paste and saute for about 2 minutes.
  4. Add the vegetable broth and potatoes, followed by a pinch of salt and pepper. Place the reserved corn cobs into the pot. Bring to a simmer, cover, and cook for about 20-25 minutes or until the potatoes are tender.
  5. Remove the corn cobs from the pot and add the coconut milk. Bring to a simmer then remove from the heat.
  6. Carefully use an immersion blender to blend the soup until thick, but should still have some corn and potato in-tact. Taste and season with salt and pepper as desired.
  7. Mix together the basil, green onion, and parsley in a small bowl.
  8. Ladle the soup into serving bowls and top with desired amount of salmon, the herb mixture, a drizzle of sesame oil, corn kernels, and sesame seeds to garnish.
  9. Enjoy immediately!



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