Autumn Salmon Chowder recipes
Ingredients
- 2 Pounds Wild Salmon Fillets (skinned)
- 6 Cups Stock of Choice*
- 2 Pounds Red Potatoes, Diced**
- 4 Cups Fresh Corn Kernels (roughly 8 Ears)
- 1 Cup Half-and-Half
- 2 Tbsp Unsalted Butter
- 2 Tbsp Olive Oil
- 2 Garlic Cloves, Diced Finely
- 1/2 Small Onion, Diced
- 3 Tbsp Fresh Dill, Chopped
- scallions
- salt
- pepper
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