Chowder Chow Down

It's only October 2nd yet it is so cold that it feels like November!  Wait a minute Mother Nature don't take my favorite season away so fast!  Well if she insists on making it so cold, then I am forced to cook up a hearty chowder to take the edge off. 
I really enjoy corn chowder, but one day a couple years ago I had the idea of adding salmon and loved it.  The salmon provides a nice meaty bite to compliment the crunch of the corn, and the velvety texture of the cooked down potatoes.  The key is to add the salmon and corn at the last minute since they do not need long to cook.  This chowder will warm your heart and your soul - basically love in a bowl!

Salmon Corn Chowder

Ingredients:

Salmon steak

4 tablespoons butter

1 medium diced onion

5 stalks cut celery

1 clove garlic, minced

6 medium diced yukon gold potatoes

2 cups diced carrots

4 to 5 cups chicken broth

1 teaspoon thyme

1/4 teaspoon black pepper

Salt to taste

1 can (13 oz.) evaporated milk

1 pkg. (10 oz. ) frozen corn kernels, thawed

Fresh chopped parsley

Preparation:

In a large pot, melt butter; sauté onions, celery and garlic until softened. Add potatoes, carrots, chicken broth and salt and pepper to taste. Simmer, covered, for 20 to 25 minutes, or until vegetables are tender. Add cut up salmon, evaporated milk and corn; heat through (splash of cream if you want to go crazy..).  Taste for seasoning and adjust if necessary.

Sprinkle with a little fresh  parsley for garnish, if desired.   Mmm mmm good!