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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Cottage Living magazine. I used smoked salmon when I made this chowder. Ingredients:
3 tablespoons butter |
1 large onion, chopped |
3 medium red potatoes, cut into 1/2-inch cubes (1 lb) |
3 tablespoons all-purpose flour |
4 cups low sodium chicken broth |
2 cups corn kernels (fresh or frozen, thawed if frozen) |
1 cup half-and-half |
1/4 teaspoon paprika |
sea salt, to taste |
fresh ground pepper, to taste |
4 salmon fillets, skinned and cut into 2-inch pieces (about 1 1/2 lb) |
fresh lemon juice, to taste |
1 -2 tablespoon chopped fresh dill |
1 -2 tablespoon chopped fresh parsley |
Directions:
1. Melt butter in a large saucepan over medium heat.
2. Add onion and potato and cook, stirring often, for 5 minutes. (I added the onion first and sauteed it till it was softened.).
3. Add flour and cook, stirring constantly, 1 minute.
4. Add broth and bring to a boil; reduce heat and simmer covered, for 5 minutes or just until potato is tender.
5. Stir in corn and next 4 ingredients; return to a simmer, stirring occasionally.
6. Add salmon and simmer 4 minutes or just until fish flakes.
7. Add lemon juice and fresh herbs; season with additional sea salt and pepper if desired.
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