1 medium leek, rinsed and diced (white and light green parts only)
3 cups half & half
1 (14.75 oz) can cream-style corn
2 - 3 tbsp chopped fresh dill
Instructions
In a large nonstick skillet bring 1 cup water to a
simmer. Add fillets and potato. Return to a
simmer. Cook, covered, over medium heat 8 - 10
minutes or until potato is tender and fish flakes
easily with a fork. Remove skillet from heat.
Transfer fillets to a plate; reserve cooking
liquid with potatoes. Flake fillets into large
chunks; set aside.
In a large saucepan or Dutch oven melt butter over
medium heat. Add leek; cook 3 minutes. Stir in
potatoes and reserved cooking liquid, plus half-
and-half, corn and dill; cook until heated
through.
Add salmon; cook over medium-low heat 5 minutes.
Season with salt and pepper to taste, and serve.
