Salmon And Corn Chowder

The corn sweetens this chowder that is best made from 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

  1. 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.
  2. In another pan, bring fish stock to a boil and add potatoes. Cook until potatoes are tender.
  3. Slowly stir flour mixture into boiling stock. Use a wire whip to ensure smoothness. Add corn, salmon, and seasonings and simmer for 4 minutes.
  4. Reduce temperature to low and stir in milk. If soup is too thick add more milk. Ladle into bowls and garnish with fresh dill.

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