Salmon & Corn Chowder

The Jewish Kitchen, p. 22

3 tbsp butter

1 onion, diced

6 celery sticks, diced (or 3 sticks and 1 leek, sliced)

1 red pepper, diced

1 tbsp all-purpose flour

8 oz new potatoes, cut into small pieces

2 ½ cups fish or vegetable stock

Salt and pepper

1 ¼ cups whole milk

Kernels from 2 husked ears of sweet corn or 3 ½ oz canned or frozen corn

1 lb skinned salmon fillet

7/8 cup crème fraiche or sour cream

1 oz parsley, finely chopped

MELT the butter in a large pot. Add the onion, celery, leek (if using) and red pepper.

COVER and leave to soften over low heat.

STIR in the flour and cook for 1 minute, then add the potatoes, stock and seasonings. Bring to a boil then reduce the heat, cover and simmer until the potatoes are tender.

ADD the milk, sweet corn and salmon and simmer for 10 minutes, then stir in the crème fraiche or sour cream and parsley. 

Serve hot.

My Rating: 4/5 "Substantial and satisfying with lots of great veggie flavors! The recipe never says to cut up the salmon, but I made nice bite-sized pieces and was happy with it. Solid comfort food!"