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Paganini's Pantry

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Salmon Corn Chowder

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Salmon Corn Chowder

Serves 8



1 Tbsp. olive oil (or blended oil)

1 cup Pancetta, diced

3 cups potatoes, diced

½ cup Vidalia onion, diced

½ cup celery, diced

3 Tbsp. all purpose flour

4 cups chicken stock

1 cup heavy cream

3 cups grilled corn

2 cups smoked salmon, flaked

2 Tbsp. fresh sage, minced

Salt and pepper to taste





Heat oil in sauté pan.  Add pancetta and potato. Cook pancetta until almost done.  Add celery and onions. Cook until onions are transparent. Lower heat and add flour and 1 Tbsp. of sage.  Mix well.  Stir until flour begins to brown slightly.  Add cream and stock.  Allow to boil.  Add corn.  Simmer for 10 minutes.  Add remaining sage and serve.




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