Cod and Smoked Salmon Chowder Recipe

Ingredients:

• 2 Tbsp butter
• 1 medium onion, finely chopped
• 1 large leek, (white and light green part only) thinly sliced
• 2 medium potatoes, diced
• 1 can (14.5 oz) vegetable or chicken broth
• 1 lb cod or other white fish fillets
• 1 Tbsp fresh dill or 1 tsp dry dill, chopped
• 1 Tbsp fresh parsley, chopped
• 6 oz smoked salmon, broken into pieces
• 2 Tbsp cornstarch
• 2 cups milk or half & half
• Salt and black pepper

Directions:

1. Melt butter in a large saucepan over medium heat. Add onions and leek; cook for 2 to 3 minutes, until softened, but not browned. Add the potatoes, broth and 1 cup water. Bring to a boil, then reduce the heat and simmer for about 10 minutes, or just until potatoes are tender. Turn off heat and gently add cod and herbs to liquid. Return heat to a simmer.
2. Once simmering, cover pan and cook for 2 minutes. Break cod into large chunks; add smoked salmon pieces.
3. Blend the cornstarch with 2 to 3 Tbsp of the milk. Stir mixture into remaining milk; pour milk into saucepan. Heat, stirring gently, until the chowder thickens, is piping hot, and cod is cooked through. Season to taste with salt and pepper.
4. Cook's tip:
5. Add a handful of frozen peas or corn (or both) when adding the seafood.