"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Salmon and Corn Chowder Recipe

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This recipe for Salmon and Corn Chowder, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan De Brine
Added: Wednesday, February 18, 2009


3 T.butter
1 large onion chopped
3 medium red potatoes cut into 1/2" cubes
3 T flour
4 cups chicken broth
2 cups frozen corn kernels
1 cup 1/2 &1/2
1/4 t. paprika
salt and papper to taste
4 salmon fillets skinned and cut into 2" pieces
fresh lemon juice to taste
1 - 2 T. chopped fresh dill
1 - 2 T. chopped fresh parsley


Melt butter in large pan. Add onion and potato and, cook stirring often, 5 minutes. Add flour, and cook, stirring constantly for 1 minute. Add broth and bring to boil; reduce heat, and simmer, covered, 5 minutes or just until potato is tender. Stir in corn and next four ingredients; simmer stirring occasionally. Add salmon and simmer 4 minutes or just until fish flakes. Add lemon juice and fresh herbs; season with salt and pepper.

Makes 7 1/2 cups - about six good sized servings.

Personal Notes:
Personal Notes:
This is a quick version of the classic fish chowder. Wonderful for a luncheon treat or quick supper.




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