Salmon Chowder

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  • 1 tablespoon butter
  • 1 tablespoon oil
  • 1 bunch scallions, sliced
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • ⅛ teaspoon crushed red pepper flakes
  • Salt and pepper, to taste
  • 2 tablespoons flour
  • 1 quart whole milk
  • 1 cup vegetable stock or water
  • 1 pound white potatoes, diced into ½-inch pieces
  • ¾ pound skinless salmon fillet, cubed
  • 2 cups frozen corn
  • Chopped fresh parsley


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



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