Salmon and corn chowder


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.

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