Salmon and Corn Chowder
1 pound fresh Salmon, rinsed, pat dry and cut into 1-inch pieces
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, crushed or minced
2 medium stalks celery, sliced thin
3/4 pound baby potatoes, cut into 1/4 inch pieces
2 cups chicken broth
1 1/2 cups cream
2 teaspoons sea salt
1/4 teaspoon dried dill
1/4 teaspoon dried oregano leaves
2 tablespoons flour
fresh cracked black pepper to taste
chopped Italian parsley, for garnish
Heat a large saucepan over medium heat. Add the olive oil, and then add onions and garlic. Saute for about 2 minutes or until soft. Stir in celery and potatoes. Cook for about 3 minutes.
Add the chicken broth, cream, sea salt, dried dill and dried oregano leaves to the saucepan. Heat to a simmer and then gently simmer until potatoes are almost tender, about 10-15 minutes.
Ladle about 1/2 cup of the broth into a small bowl. Whisk the flour into the small bowl with the broth until all lumps are smooth. Stir the flour mixture into the saucepan. This will help thicken the chowder.
Add the salmon and corn kennels to the saucepan. Gently simmer for about 5 minutes or until the salmon is cooked through and the chowder has thickened slightly.
Garnish with chopped parsley and bread or crackers.