Salmon Corn Chowder
Ingredients
- 2 medium Russet or Idaho potatoes peeled
- 2 carrots peeled
- 1 stalk celery diced
- 1 medium yellow or white onion diced
- 1 tsp extra-virgin olive oil
- 3 tbsp whole-wheat flour
- 1 cup skim milk
- 32 oz low-sodium chicken broth
- 2 6-oz cans salmon packed in water, without bones or skin
- 2 cups corn freshly shucked or frozen
- 1-2 tsp paprika
- to taste sea salt
- to taste fresh ground black pepper
- 1 tbsp dill finely minced
- 1 cup whole-wheat flour For Cornbread
- 1 cup whole-wheat flour For Cornbread
Instructions
- Combine potatoes and carrots in a pot and cover with water. Bring to a boil and cook until tender.
- In a large pot or Dutch oven, sauté celery and onion in olive oil until softened.
- Whisk in flour and gradually add milk and chicken broth. Bring to a simmer, stirring constantly.
- Add cooked potatoes and carrots, salmon, and corn to the pot. Season with paprika, salt, and pepper.
- Simmer for 10-15 minutes, or until heated through.
- Stir in dill before serving.
