Salmon Chowder
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Cook time: 
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Serves: 4 servings
 
Ingredients
  • 2 tbsp butter or olive oil
  • 2 leeks, (white parts only), thinly sliced
  • 2 ribs celery, diced
  • 1 clove garlic, minced
  • ½ tsp salt
  • 1 pinch pepper
  • 2 large potatoes, peeled and cubed
  • 1 tbsp all-purpose flour
  • 4 cups chicken broth
  • 1 (15 oz) boneless skinless salmon fillet, cut in chunks
  • ½ cup frozen corn kernels
  • ⅓ cup whipping cream
  • 2 tbsp chopped fresh chives
Instructions
  1. In large Dutch oven, melt butter over medium heat; cook leeks, celery, garlic, salt and pepper, stirring occasionally, until softened, 4 to 6 minutes.
  2. Stir in potatoes and flour; cook, stirring occasionally, for 2 minutes.
  3. Stir in broth; bring to boil. Reduce heat, cover and simmer until potatoes are tender, 7 to 10 minutes.
  4. Add salmon and corn; simmer until fish flakes easily when tested, about 5 minutes. Stir in cream and chives; simmer for 2 minutes. Correct seasoning with salt and pepper to taste.
  5. Serve and enjoy!
Notes
Source: Canadian Living Magazine: February 2012
Recipe by Salu Salo Recipes at https://salu-salo.com/salmon-chowder/