Kathie Oh's Recipe

Salmon and Corn Chowder

Category: entrees

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 obil and add potatoes. Cook until potatoes are tender.

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