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Ingredients: |
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1 pound C. Wirthy salmon fillets, thawed |
2 cups fish stock or bottled clam juice |
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Cooking Instructions: |
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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. |
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Serving Suggestions: |
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Serve immediately. |