Tuesday, February 7, 2012

Salmon Corn Chowder

Serves four

1 tablespoon butter
2 cups onion, chopped
3 cups chicken or vegetable broth
1 1/2 cups potatoes, peeled and cubed
2 340 mL cans corn kernels, drained
1 fillet salmon, skin removed and chunked
1/2 cup smoked salmon, chunked
1 cup heavy cream
1 teaspoon dill
1/8 teaspoon chili flakes

Melt the butter in a large saucepan over medium-high heat. Saute the onion until softened. Add the potato and broth. Bring to a boil, reduce heat and simmer for 10 minutes or until the potato is tender. Add the corn and salmon. Simmer 5 minutes further until the salmon is cooked through. Add the cream and seasonings. Allow to simmer until warmed through.

Garnish with fresh dill or chives.

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