3 TBSP butter
1 large onion, chopped
6 medium Yukon potatoes, peel, cut into 1/2” cubes
3 TBSP all purpose flour
4 cups chicken broth/stock
2 cups fresh or frozen corn kernels (thawed, if frozen)
1 can of Carnation Evaporated Milk
1 can of whole milk (use the can of evaporated milk)
1/4 tsp paprika
1/4 tsp sea salt
1/4 tsp pepper
1/4 tsp Old Bay seasonings
1 – 1/2 lbs of salmon fillets, skinned and cut into 2” pieces
1 lemon juiced
1/2 TBSP of dill
1/2 TBSP of parsley
**If you enjoy more herb flavor add 1/2 TBSP more of dill & parsley the original recipe on one of the videos had it up to 2 TBSP. So obviously this is to personal taste.
Melt butter in a large saucepan over medium heat. Add onion and potatoes and cook, stirring often for about 5 minutes. Add flour and cook, stirring constantly for 1 minute. Add broth or stock and bring to a boil, reduce heat, and simmer, cover, 5 minutes or just until potatoes are tender. (My experience is it takes 10 minutes with the Yukon potatoes).
Stir in corn, both types of milk, salt, pepper & paprika. Add salmon and simmer for 4 minutes. Add fresh lemon juice, dill & parsley. Season with additional sea salt & fresh ground pepper, to desired taste.