Northwest Salmon and Corn Chowder

Makes 3 quarts, about 10 servings

Heat 2 tablespoons unsalted butter in the pot. Add 2 medium diced-then-washed leeks and cook until soft. Stir in 2 tablespoons flour and cook for 2 to 3 minutes to get rid of the raw flour taste. Add 1 quart chicken broth (may substitute fish or vegetable broth or 2 cups bottled clam juice plus 2 cups water without adding any more salt), 1 pound (about 4 diced or shredded) yellow potatoes or new potatoes (unpeeled if the skins are thin; otherwise peel) and grated nutmeg. Cook for 10 minutes or until the potatoes are almost soft, then add 1 can Alaska red salmon (preferable for best color), crumbled, with the can juices; 1 (14- to 16-ounce) package frozen corn kernels (preferably white corn, which is more tender), rinsed to remove the frost; 3 cups milk, half-and-half, light cream or a mixture; and 2 teaspoons dried dill. Bring back to a boil and cook, stirring often, for 10 minutes to meld the flavors. Season with salt and pepper and serve. Garnish with a sprinkle of paprika, thinly sliced scallions or chopped fresh dill.