NORTHWEST CORN CHOWDER
Barbara Brown
Yield: 4–6 servings

1 medium onion, chopped
1 red bell pepper, chopped
1 tablespoon oil
2 cups peeled and cubed potatoes
3 cups chicken broth
Salt and pepper to taste
3 cups corn, cut from ears including liquid
1/2 cup heavy cream
4 ounces smoked salmon, cut in chunks

Heat oil in a large saucepan, add onion and red pepper. Cook vegetables at medium heat until soft, about 5 minutes. Add potatoes, chicken broth, pepper and salt to taste. Cover and cook on low heat until potatoes are soft. Add corn and cook for another 5 minutes. Add cream and salmon, cook until heated through. Adjust seasoning if necessary.