Lucky for me . . .

Our high school Athletic Director loves to fish. We have been the fortunate recipients of salmon and steelhead fillets when he has a successful weekend, which I have to say is quite often. He's quite the fisherman. We enjoy grilling fillets on the BBQ with a spray of olive oil and lemon pepper seasoning or I wrap them in foil bake them in the oven slathered in mayonnaise and lemon slices. Either way they are really good. With this time of year being peak sweet corn season here is another great recipe using both salmon and corn.

Salmon & Corn Chowder

Ingredients:

3T. butter

1 large onion, chopped

3 red potatoes, diced into 1/2 in. cubes

3T. flour

4c. chicken broth

2c. fresh or frozen corn

1c. cream

1/2t. paprika

4 salmon filets - about 1 1/2lbs. cut into 2in. cubes

1 - 2T. fresh dill, chopped

1 - 2T. fresh parsley, chopped

sea salt & pepper to taste

lemon juice, optional

Melt butter in a large saucepan over medium heat. Add onion and potato, cook stirring often for 5 minutes. Add flour, and cook, stirring constantly for 1 minute. Add broth and bring to a boil, reduce heat, and simmer, covered 5 minutes. Stir in corn, cream, paprika, salt & pepper. Return to simmer. Add salmon and simmer for 4 minutes or until fish flakes. Add fresh herbs and lemon juice, if desired Enjoy!