Salmon Butternut Squash Corn Chowder

Photo: Serena Norr

Ingredients

4 cups of water

1 butternut squash, peeled and cut up into squares

1 fillet of salmon, cut up

1 large carrot, cut up

1/4 cup of heavy cream

1/2 red onion, chopped up

3 ears of corn

1 bunch of fresh dill

3 sprigs of scallions, cut up

of salt and pepper, to taste

Preparation

Pour water into a medium-size soup pot and start boiling on a low flame. Chop up the onions, butternut squash, carrots, corn, along with the scallions and dill and add them to the pot. Cover and let cook on a low flame for 30 minutes. Taste and add salt and pepper. Cut up the salmon and add it to the soup, along with the cream. Let cook for another 20 minutes, taste again and enjoy!