1 pound C. Wirthy salmon fillets, thawed
3 tablespoons butter
2 medium-sized green onions, including tender green portion, cut into very thin slices
1 cup whole kernel corn
1 large potato, peeled and diced
2 cups fish stock or bottled clam juice
3 cups milk
3 cups heavy (whipping) cream
salt and pepper to taste
Cooking
Instructions:
Melt the butter in a large saucepan over low heat. Add the onions and cook, stirring frequently, until very soft but not browned, about 8 minutes. Add the potatoes to the green onions and stir to coat with the butter. Pour the stock and simmer uncovered over low heat for 15 minutes. Add the milk and cream and simmer for 10 minutes more. Add the salmon and corn and simmer just until the fish and corn are done, about 5 minutes. Season to taste with salt and pepper.
