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Salmon and Corn Chowder


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Serves 4 | Prep Time 10 | Cook Time 15

Why I Love This Recipe


Ingredients You'll Need

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


Directions

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.


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