Creamy Salmon Chowder

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

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 cup onion, diced
• 2/3 cup celery, diced
• 1/2 cup red bell pepper, diced
• 1 1/2 cups yukon gold potatoes, unpeeled,diced
• 1 medium zucchini, diced
• 1 1/2 cups chicken broth
• 1 tablespoon fresh dill weed, minced
• salt & fresh ground pepper
• 1 (7 ounce) can pink salmon, with bones,drained
• 1 1/2 cups milk or 1 1/2 cups light cream
• 1 tablespoon cornstarch
• 1/2 cup sliced scallion
• 2 tablespoons fresh dill, chopped

Recipe

• 1 heat oil in a large saucepan over medium heat.
• 2 add onion, celery and red pepper; cook for about 5 minutes, mixing occasionally.
• 3 add the potatoes, zucchini, chicken broth, 2/3 cup water, dill, salt and pepper; stir to combine.
• 4 cover and bring mixture to a boil; reduce heat and simmer until the vegetables are tender, about 20 minutes.
• 5 meanwhile, empty salmon onto a plate and mash with fork to break up fish and bones.
• 6 in a medium bowl, whisk cornstarch in milk to dissolve.
• 7 add salmon and milk mixture to saucepan and stir to combine.
• 8 bring to simmer; lower heat and bubble gently, stirring occasionally, until slightly thickened, about 10 minutes.
• 9 serve chowder garnished with scallions and dill.