Salmon Cod and Corn Chowder Recipe

I found this recipe on a whim the other night after realizing that I only had 1 salmon steak and 1 cod steak left in the freezer.  I adapted a salmon chowder recipe by adding cod, but really any firm fish would work great.  I was surprised at how completely easy this dish was.  And I found myself irrationally proud to have made said fish chowder. ;)  Of course, that may have been due to the added challenge of having a baby crying around my feet (I had to spoon feed her while cooking) and a 4 year old asking non-stop questions and needed lots of re-direction.  Really most dinners are this way, it feels like an olympic event!

So if you have cod, halibut or salmon around your house I highly recommend this easy summer chowder.  It is easy to make with or without an ankle biter. :)

Salmon Cod and Corn Chowder
Ingredients
3 tablespoons butter
1 large onion, chopped
3 medium potatoes (1 pound), cut into 1/2-inch cubes
3 tablespoons all-purpose flour
4 cups chicken broth
2 cups fresh or frozen corn kernels
1 cup heavy cream
1/4 teaspoon paprika
Sea salt, to taste
Freshly ground pepper, to taste
1 1/2 lbs of fish fillets (salmon, halibut or cod) skinned and cut into 2-inch pieces
Fresh lemon juice, to taste
1 to 2 tablespoons chopped fresh dill
1 to 2 tablespoons chopped fresh parsley

Directions
1. Melt butter in a large saucepan over medium heat. Add onion and potato, and cook, stirring often, 5 minutes. Add flour, and cook, stirring constantly, 1 minute. Add broth, and bring to a boil; reduce heat, and simmer, covered, 5 minutes or just until potato is tender.
2. Stir in corn and next 4 ingredients; return to a simmer, stirring occasionally. Add salmon, and simmer 4 minutes or just until fish flakes. Add lemon juice and fresh herbs; season with additional sea salt and pepper, if desired.