Salmon & Corn Chowder
- 3 tablespoons butter
- 1 large onion, chopped
- ¼ teaspoon paprika (or to taste)
- sea salt to taste, I use Kosher
3 medium red potatoes (1 pound) cut into ½ inch cubes, leave skins on potatoes (I bought one of those square plastic tubs of the little red potatoes and used the whole thing)
4 salmon fillets (about 1 ½ pounds) skinned and cut into 2 inch pieces (I used a little more). You can use any firm-fleshed fish such as cod, scrod or halibut.
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 - 2 tablespoons chopped fresh dill
- 1 cup heavy cream
- freshly ground pepper to taste
- 2 cups fresh or frozen corn kernels (I used frozen – the fancy small type – thawed)
- 1 – 2 tablespoons chopped fresh parsley
- Fresh lemon juice, to taste
Melt butter in a large saucepan over medium heat. Add onion and potato and cook, stirring often, 5 minutes. Add flour, and cook, stirring constantly, 1 minute. Add broth, and bring to a boil; reduce heat, and simmer, covered, 5 minutes or just until potato is tender.
Stir in corn, cream, paprika, salt and pepper, return to a simmer stirring occasionally. Add salmon, and simmer 4 minutes or just until fish flakes. Add lemon juice and fresh herbs; season with additional salt and pepper if desired.
Makes: 4 servings (7 ½ cups). Prep: 10 minutes. Cook: 15 minutes (a tad longer if you use more potatoes and salmon)