Smoked Salmon and Corn Chowder |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Everyday with Rachael Ray. March 2008. Leftovers!! Ingredients:
2 tablespoons butter |
1 small onion, coarsely chopped |
1 celery, coarsely chopped |
2 1/2 tablespoons flour |
one 14 . 5-ounce can chicken broth |
3 cups whole milk |
2 cups leftover fettuccine, alfredo cut into 4-inch pieces |
1 cup frozen corn kernels, thawed |
2 tablespoons chopped fresh dill, plus more for garnish |
4 ounces smoked salmon, thinly sliced |
salt |
Directions:
1. In a large saucepan, heat the butter over medium-high heat. Add the onion and celery and cook, stirring often, until softened but not brown, 6 to 7 minutes.
2. Stir in the flour until incorporated, about 30 seconds. Add the chicken broth and cook for 1 minute. Stir in the milk and bring to a boil.
3. Lower the heat, cover the pot and simmer until slightly thickened, about 5 minutes.
4. Add the fettuccine alfredo, corn and chopped dill and simmer until warmed through, about 3 minutes.
5. Add the salmon and cook until opaque, about 2 minutes. Season with salt.
6. Divide the soup among 4 bowls and top with more dill.
|
|