Alaskan Salmon Chowder

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 tablespoons butter
• 1 cup onion, diced
• 1 leek, part and some of the green, chopped
• 1/2 cup celery, diced
• 2 cups yukon gold potatoes, unpeeled, diced
• 1 bunch asparagus, tough ends snapped off, sliced in 1/2 inch pieces
• 2 teaspoons dried thyme
• 1 teaspoon dried dill weed
• 2 tablespoons dried parsley
• 14 ounces diced tomatoes
• 3 cups milk
• 1 -2 lb salmon, cooked, skinned and carefully boned
• 1/2 cup half-and-half (optional)
• 1/2 cup dried potato flakes (optional)
• salt and pepper
• 1 teaspoon smoked sweet paprika

Recipe

• 1 melt the butter in a large heavy soup pot and saute the onion, leek and celery but do not brown.
• 2 add the potatoes, dried thyme, dill weed and parsley, and enough water to cover. simmer ten minutes.
• 3 add the asparagus pieces and tomatoes and simmer five minutes more.
• 4 add the milk, salmon and seasonings and heat to just below boiling.
• 5 if you would like a thicker chowder, you can whisk in the dried potato flakes.
• 6 some half and half added at the end makes it richer.