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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Serve this quickly prepared soup to your family or to dinner guests. They will thank you. Ingredients:
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 |
Directions:
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.
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