Salmon And Corn Chowder

• 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
• 1/4 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
• Fresh lemon juice, to taste
• 1 to 2 tablespoons chopped fresh dill
• 1 to 2 tablespoons chopped fresh parsley

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

butter, onion, red potatoes, allpurpose, lowsodium, corn, heavy cream, paprika, salt, freshly ground pepper, salmon, lemon juice, dill, parsley

Taken from www.myrecipes.com/recipe/salmon-corn-chowder-0 (may not work)