• Cooking Time: 15
  • Servings: 4
  • Preparation Time: 10


  • 3 Tbls butter
  • 1 large onion, chopped
  • 3 medium red potatoes (1 lb), cut into 1/2-inch cubes
  • 3 Tbls all- purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups fresh or frozen corn kernels (thawed, if frozen)
  • 1 cup heavy cream
  • 1/4 tsp paprika
  • sea salt, to taste
  • freshly ground pepper, to taste
  • 4 salmon fillets (about 1 1/2 lbs), skinned and cut into 2-inch pieces
  • fresh lemon juice, to taste
  • 1 to 2 Tbls chopped fresh dill
  • 1 to 2 Tbls chopp fresh parsley


  • Melt butter in a large saucepan over medium heat. Add onion and potato, and cook, stirring often, about 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 and next 4 ingredients; 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 sea salt and pepper, if desired.


Categories: Chowder 

Author Credit: cottage living magazine 10/07

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