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
In large Dutch oven, melt butter over medium heat; cook leeks, celery, garlic, salt and pepper, stirring occasionally, until softened, 4 to 6 minutes.
Stir in potatoes and flour; cook, stirring occasionally, for 2 minutes.
Stir in broth; bring to boil. Reduce heat, cover and simmer until potatoes are tender, 7 to 10 minutes.
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.
Serve and enjoy!
Notes
Source: Canadian Living Magazine: February 2012
Recipe by Salu Salo Recipes at https://salu-salo.com/salmon-chowder/