Salmon And Corn Chowder


	Salmon And Corn Chowder


	Fresh salmon, corn, potatoes, onion and celery, in a buttery, milk thickened and dill seasoned salmon stock. Perfect chowder for any occasion.

	Ingredients -

	4 cups hot Salmon Stock 1 can (20 ounces) Corn Kernels in juice 1 pound Fresh Salmon Fillets, baked and flaked 1 cup Milk 3 sticks Celery, finely chopped 2 large Potatoes, diced 1 large Onion, finely chopped 1/2 cup Butter 1/2 cup Flour 1 teaspoon White Pepper 1 teaspoon Salt 1 teaspoon Dill

	Preparation:

	1. In a medium saucepan, over medium heat, add butter, onions and celery and saute until vegetables are soft. 2. Reduce to low. Stir in flour. Cook on low 10 minutes. 3. In separate pan, bring salmon stock to a boil over medium heat. 4. Add potatoes. Cook until soft. 5. Stir flour mixture into salmon stock and potato mixture. 6. Stir to blend. 7. Add salmon, corn and seasonings. Simmer 5 minutes. 8. Reduce heat to low. 9. Stir in milk. 10. Serve in individual bowls. 11. Garnish with dill.

	Variations and Recipe Ideas:

Cooking Tip

Salmon Stock

Put 1 cut up salmon, 1 peeled onion, 4 cloves, 2 roughly chopped carrots, 1 roughly chopped parsnip, 7 black peppercorns, 1/4 cup white wine in a small stockpot and add enough water to cover. Bring to a boil. Reduce heat to low. Cook for 15 minutes, skimming often. Strain and reserve salmon stock.

Cooking Tip

Salmon Fillets

Canned salmon may be used as substitute for the salmon fillets. Drain well and flake.