Corn sweet potato and salmon chowder - University of Ottawa Heart Institute Patient Alumni Associati

Ingredients

• 2 tsp (10 mL) vegetable oil
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 tsp (5 mL) dried dill weed
• Pepper
• 1 sweet potato, peeled if desired and cut into 1/2-inch (1 cm) cubes (about 2 cups/500 mL)
• 1 1/2 cup (375 mL) corn kernels (fresh or frozen, thawed)
• 2 cups (500 mL) water
• 1/4 cup (50 mL) all-purpose flour
• 2 cups (500 mL) 1% milk
• 12 oz (375 g) skinless salmon fillet, cut into chunks
• 1 tsp (5 mL) grated lemon zest
• 3 tbsp (45 mL) freshly squeezed lemon juice