SALMON AND CORN CHOWDER

SALMON AND CORN CHOWDER

The corn sweetens this chowder that is best made form fresh Alaskan

Salmon.

4 cups salmon stock, hot

1 can (20 ounces) corn kernels in juice
1 pound fresh salmon fillets, baked and chunked (canned salmon may be
used as substitute)
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

Heat butter in a medium saucepan. Cook onion and celery for 2 minutes

on high heat. Reduce temperature to low and stir in flour. Cook on low
for 10 minutes, stirring often. Do not brown. In another pan, bring
fish stock to a boil and add potatoes. Cook until potatoes are tender.

Slowly stir flour mixture into boiling stock. Use a wire whip to ensure

smoothness. Add corn, salmon, and seasonings and simmer for 4 minutes.

Reduce temperature to low and stir in milk. If soup is too thick add

more milk. Ladle into bowls and garnish with fresh dill. Serves 6-8.