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Salmon & Corn Chowder
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| Left over salmon | |
| 2 | potatoes |
| 1/2 large | onion |
| 1 head | roasted garlic |
| Roasted peppers | |
| Parsley | |
| 2 c | soup stock |
| 2 c | hot water with veggie cube |
| 2 c | corn |
| Corn starch | |
| Salt | |
| Pepper | |
| 1 c | heavy cream |
Cut potatoes into small cubes and cook in the broths until tender, then coarsely mash. Add 2 Tbsp corn starch mixed in cold water and bring to boil until thickened. Add fried onion, roasted garlic and peppers, parsley, salt & pepper. Simmer for 10 minutes, then add corn and simmer for 5 minutes. Add cream and do not bring to boil again.
Serve with parmesan cheese and cheese biscuits.
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