Salmon Chowder

Salmon Chowder

Prep time: 45 minutes
Source: Adopted from Better Homes and Gardens

1 pound fresh skinless salmon fillets or 15-ounces canned
salmon, rinsed, drained, flaked
1 tablespoon cooking oil
2 cups shredded carrots
1 cup finely chopped onion
1/2 cup thinly sliced celery
1-1/2 cups water
4 cups reduced-sodium chicken broth
2-1/2 cups cubed red-skinned potatoes (3 medium)
1 10-ounce package frozen whole kernel corn
1 teaspoon snipped fresh dill or 1/2 teaspoon dried
dillweed
1/4 teaspoon salt
2 cups fat-free milk
2 tablespoons cornstarch

Rinse fresh salmon; pat dry. Set aside. In a large
saucepan heat oil over medium-high heat. Cook and stir
carrots, onion, and celery in hot oil about 10 minutes or
until the vegetables are tender, stirring occasionally.

Meanwhile, to poach fresh salmon, in a large skillet bring
water to boiling. Add salmon. Return to boiling; reduce
heat. Simmer, covered, for 6 to 8 minutes or until the
salmon flakes easily with a fork. Remove salmon from
skillet, discarding poaching liquid. Flake salmon into
1/2-inch pieces; set aside.

Stir the broth, potatoes, corn, dill, and salt into
vegetables in saucepan. Bring to boiling; reduce heat.
Cook, covered, over medium-low heat about 15 minutes or
until the potatoes are tender, stirring occassionally.

Stir together 1/2 cup of the milk and cornstarch. Add milk
mixture to saucepan. Stir in remaining milk. Cook and stir
over medium heat until thickened and bubbly. Cook and stir
for 2 minutes more. Gently stir in poached salmon or
canned salmon. Heat through. Makes eight 1-1/4-cup
servings.

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