Recipes
- 3 tablespoon butter
- 1 large onion, chopped
- 3 medium red potato, cut into 1/2-inch cubes (1 pound)
- 3 tablespoon all-purpose flour
- 4 cup low-sodium chicken broth
- 2 cup fresh or frozen corn, thawed if frozen
- 1 cup heavy cream
- 0.25 teaspoon paprika
- sea salt, to taste
- freshly ground black pepper, to taste
- 4 salmon fillet, skinned and cut into 2-inch pieces (1.5 pound)
- fresh lemon juice, to taste
- 1-2 tablespoon fresh dill, chopped
- 1-2 tablespoon fresh parsley, chopped
Melt the butter (3 tablespoons) in a large saucepan over medium heat. Add the chopped onion (1 large) and red potatoes (3 medium), and cook, stirring often, for .
Add the all-purpose flour (3 tablespoons), and cook, stirring constantly, for .
Add the chicken broth (4 cups), and bring to a boil; reduce heat, and simmer, covered, for or just until the potatoes are tender.
Stir in the corn (2 cups), heavy cream (1 cup), paprika (1/4 teaspoon), and sea salt and freshly ground black pepper to taste; return to a simmer, stirring occasionally.
Add the salmon pieces (4 fillets), and simmer for or just until the fish flakes.
Add fresh lemon juice (to taste) and chopped fresh dill (1 to 2 tablespoons) and fresh parsley (1 to 2 tablespoons); season with additional sea salt and pepper, if desired.
Tips & Notes
- Fish Variations: Any firm-fleshed fish like cod, scrod, or halibut works great as a substitute for salmon.
- Yield: 4 servings (approx. 7 ½ cups).
- Family Note: “Excellent!! 10.28.12 HURRICANE SANDY :)”