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Salmon and Corn Chowder Recipe

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This recipe for Salmon and Corn Chowder is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:


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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