Salmon and Corn Chowder

From Cottage Living magazine. I used smoked salmon when I made this chowder.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 3  tablespoons butter
• 1  large onion, chopped
• 3  medium  red potatoes, cut into 1/2-inch cubes (1 lb)
• 3  tablespoons all-purpose flour
• 4  cups low sodium chicken broth
• 2  cups corn kernels (fresh or frozen, thawed if frozen)
• 1  cup half-and-half
• 1⁄4 teaspoon paprika
•  sea salt, to taste
•  fresh ground pepper, to taste
• 4  salmon fillets, skinned and cut into 2-inch pieces (about 1 1/2 lb)
•  fresh lemon juice, to taste
• 1 -2  tablespoon  chopped fresh dill
• 1 -2  tablespoon  chopped fresh parsley

Directions

1. Melt butter in a large saucepan over medium heat.
2. Add onion and potato and cook, stirring often, for 5 minutes. (I added the onion first and sauteed it till it was softened.).
3. Add flour and cook, stirring constantly, 1 minute.
4. Add broth and bring to a boil; reduce heat and simmer covered, for 5 minutes or just until potato is tender.
5. Stir in corn and next 4 ingredients; return to a simmer, stirring occasionally.
6. Add salmon and simmer 4 minutes or just until fish flakes.
7. Add lemon juice and fresh herbs; season with additional sea salt and pepper if desired.