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butter leeks potato fish stock milk whipped cream salmon fillet whole kernel corn salt freshly ground black
Viewed: 43 - Published at: 6 years agoIngredients
- 3 Tbsp. butter
- 2 medium leeks
- 1 large potato
- 2 c. fish stock or bottled clam juice
- 3 c. milk
- 3 c. whipped cream
- 1 lb. salmon fillet, skinned, rinsed and dried
- 1 c. whole kernel corn
- salt
- freshly ground black or white pepper
Method
- Melt the butter in a large saucepan over low heat; add the leeks and cook, stirring frequently, until very soft but not browned (about 8 minutes).
- Add the potato to the leeks and stir to coat with butter.
- Pour in the stock and simmer, uncovered, over low heat for 15 minutes.
- Add the milk and cream; simmer for 10 minutes more.
- Add the salmon and corn; simmer just until the fish and corn are done, about 5 minutes.
- Season to taste with salt and pepper.
- Serve hot!
- Serves 6.
