Corn and Salmon Chowder

Melt 2 tbsp. butter in a deep pot over medium heat. Cook 1 cup chopped onions in butter over medium heat until tender (about 5 minutes). Sprinkle 2 tbsp. flour over onions, stirring to coat. Gradually whisk in 4 cups low-sodium chicken stock. Add ½ lb. cubed potatoes and ¼ tsp. pepper. Bring to a boil; boil 10 minutes. Reduce heat to a simmer; stir in 4 oz. flaked smoked salmon, 10 oz. frozen corn, a can of cream-style corn, 1 cup half-and-half, 1 ½ tsp. each dried thyme and parsley. Continue cooking until heated through (about 10 minutes). Serve immediately, garnished with chives or green onion, a drizzle of Kowalski’s Extra Virgin Olive Oil and salt and pepper to taste.

Yes, you can have a cookie. One of our Kowalski’s Oatmeal Raisin Mini Cookies is just the right bite with which to end this (or any) meal! Find them in the Bakery Deaprtment.

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