Sweet Corn Chowder with Hot Smoked Salmon

From Cooking Light

Has Kim tried this? No

1 tbsp butter

2 c chopped onion

1 1/2 c cubed peeled baking potato

1 1/2 c fresh corn kernels

1 (15-oz) can no-salt-added cream style corn

1/4 tsp pepper

1/8 tsp red pepper

2 (4.5 oz) pkgs hot-smoked salmon, flaked

4 tsp chopped fresh chives

1. Melt butter in a large saucepan over medium-high heat. Add onion; saute 4 minutes. Add potato and broth; bring to a boil. Reduce heat and simmer 10 minutes or until potato is tender. Add corn kernels and cream-style corn; cook 5 minutes. Stir in peppers. Ladle 1 1/4 c chowder into each of 4 serving bowls. Divide salmon evenly among bowls. Garnish with chives.

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