A hearty coastal Canadian chowder of salmon pieces and corn simmered with potatoes in a creamy broth. A warming starter for cold winter days.
Cook the onion in butter over medium heat for 8 minutes, until softened.
Add the potatoes and fish stock. Cook over medium heat for 15 minutes, until the potatoes are tender.
Add the salmon and corn, then simmer over low heat for 6–8 minutes, until the salmon is cooked through.
Stir in the cream and warm for 3 minutes without bringing it to a boil. Adjust the salt.
Sprinkle with fresh dill and serve hot.
Store in a covered container in the refrigerator for 2 days. Reheat gently over low heat without bringing the soup to a boil.
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