Salmon And Corn Chowder

• 3 Tbsp. butter
• 2 medium leeks
• 1 large potato
• 2 c. fish stock or bottled clam juice
• 3 c. milk
• 3 c. whipped cream
• 1 lb. salmon fillet, skinned, rinsed and dried
• 1 c. whole kernel corn
• salt
• freshly ground black or white pepper

1. Melt the butter in a large saucepan over low heat; add the leeks and cook, stirring frequently, until very soft but not browned (about 8 minutes).
2. Add the potato to the leeks and stir to coat with butter.
3. Pour in the stock and simmer, uncovered, over low heat for 15 minutes.
4. Add the milk and cream; simmer for 10 minutes more.
5. Add the salmon and corn; simmer just until the fish and corn are done, about 5 minutes.
6. Season to taste with salt and pepper.
7. Serve hot!
8. Serves 6.

butter, leeks, potato, fish stock, milk, whipped cream, salmon fillet, whole kernel corn, salt, freshly ground black

Taken from www.cookbooks.com/Recipe-Details.aspx?id=747470 (may not work)