Salmon and Corn Chowder
- 2 tablespoons olive oil
- 1 stalks celery, cut into ½-inch slices
- 1 medium potato, cut into 1-inch cubes
- ¼ cup of chopped scallions
- 1½ cups corn kernels
- 4 cups chicken stock
- 1 cup low fat milk
- Zest of 1 lemon
- ½ tsp dried dill
- 500g boneless salmon fillets, cut into 2-inch pieces
- 1 tbsp lemon juice
- salt and pepper
- cornstarch and water for thickening (optional)
- Heat the olive oil in a soup pot or dutch oven over a medium flame.
- Sauteed celery and potato for about five minutes.
- Stir in corn, scallions and stock.
- Bring to a boil, then reduce flame to low and simmer covered for 12 - 15 minutes.
- Stir in milk and lemon zest.
- Add salmon and simmer for 3 - 5 minutes.
- Stir in lemon juice.
- Season to taste with salt and pepper.
- Thicken with cornstarch water if preferred.
- Serve hot.
Recipe by Delicacious | A Gluten-Free Blog at http://www.delicacious.com/salmon-and-corn-chowder/
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