Salmon And Corn Chowder - cooking recipe

Ingredients

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

Preparation

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).
Add the potato to the leeks and stir to coat with butter.
Pour in the stock and simmer, uncovered, over low heat for 15 minutes.
Add the milk and cream; simmer for 10 minutes more.
Add the salmon and corn; simmer just until the fish and corn are done, about 5 minutes.
Season to taste with salt and pepper.
Serve hot!
Serves 6.