Chowder de salmón

Ingredientes

• 1 tbspbutterAmount1 tbspIngredientbutter
• 1 tbspoil
• 1 bunch green onionsAmount1Ingredientbunch green onions, sliced, sliced
• 1 ozstalk celeryAmount1 ozIngredientstalk celery, diced, diced
• 3 ozcloves garlicAmount3 ozIngredientcloves garlic, minced, minced
• 1/8 tspcrushed red pepper flakesAmount1/8 tspIngredientcrushed red pepper flakes
• SaltIngredientSalt and pepper, to taste and pepper, to taste
• 2 tbspflourAmount2 tbspIngredientflour
• 4 cupwhole milkAmount4 cupIngredientwhole milk
• 1 cupvegetable stockAmount1 cupIngredientvegetable stock or water or water
• 1 lbwhite potatoesAmount1 lbIngredientwhite potatoes, diced into 1/2-inch pieces, diced into 1/2-inch pieces
• 3/4 lbskinless salmonAmount3/4 lbIngredientskinless salmon filet, cubed filet, cubed
• 2 cupfrozen cornAmount2 cupIngredientfrozen corn
• Chopped fresh parsleyIngredientChopped fresh parsley

Preparación

1. 1

   In a large dutch oven or stockpot over medium heat, add butter and oil. Add green onionsAmount1Ingredientbunch green onions, sliced, celery, garlic, red pepper, salt, and pepper. Stir occasionally until celery softens, about 5 minutes. Add flour and stir 1 minute.

2. 2

   Stir in milk and vegetable stockAmount1 cupIngredientvegetable stock or water, add potatoes and bring to a simmer, stirring occasionally. Cook until potatoes are tender, about 10-15 minutes. Add the salmon and corn, cooking until salmon is cooked through, about 5 minutes. Top with fresh parsley.