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

Salt

Pepper

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.