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Salmon and Corn Chowder

I don’t make a practice of putting fish in my soup, but, for this recipe, I’ll take the plunge!  Even our kids partake; they just skip the salmon.  If you really want to dress it up for company, serve in a bread bowl.  Let me know what you think!

3 T butter
1 onion, chopped
3 medium red potatoes, chopped
3 T all-purpose flour
4 C chicken broth
2 C corn (I use shoepeg)
1 C heavy cream
1/4 t paprika
salt/pepper to taste
4 salmon fillets, 2 inch pieces
fresh lemon juice, to taste
1 to 2 T chopped fresh dill
1 to 2 T chopped fresh parsley

1. Melt butter in a large saucepan over medium heat.  Add onion and potato, and cook, stirring often, 5 minutes.  Add flour and cook, stirring constantly, 1 minute.  Add broth, and bring to a boil; reduce heat, and simmer, covered, 5 minutes or just until potato is tender.

2.  Stir in corn and next 4 ingredients; return to a simmer, stirring occasionally.  Add salmon, and simmer 4 minutes or just until fish flakes.  Add lemon juice and fresh herbs; season with additional salt and pepper, if desired.

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