This is a quick version of a classic fish chowder. We're using salmon but any firm-fleshed fish will do, such as cod, scrod, or halibut. Leaving the skins on the potatoes adds color to this pale soup.

Ingredients

  • 3 tablespoons butter
  • 1 large onion, chopped
  • 3 medium red potatoes (1 pound), cut into 1/2-inch cubes
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups fresh or frozen corn kernels (thawed, if frozen)
  • 1 cup heavy cream
  • ¼ teaspoon paprika
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 4 salmon fillets (about 1 1/2 pounds), skinned and cut into 2-inch pieces (you could also add 1/2 lb of shrimp, or lobster to the mix)
  • Fresh lemon juice, to taste
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley

Directions

1. Melt: butter in a large saucepan over medium heat. Add onion and potato, and cook, stirring often, 5 minutes.
2. Add: flour, and cook, stirring constantly, 1 minute
3. Add: broth, and bring to a boil; reduce heat, and simmer, covered, 5 minutes or just until potato is tender.
4. Stir: in corn and next 4 ingredients; return to a simmer, stirring occasionally.
5. Add: salmon, and simmer 4 minutes or just until fish flakes.
6. Add: lemon juice and fresh herbs; season with additional sea salt and pepper, if desired.

Notes
Prep: 10 minutes; Cook: 15 minutes.