Salmon Chowder

By slane2

Ingredients

• 1 T olive oil or butter
• 1 C sliced leeks (white part only)
• 3/4 C each chopped celery and diced red bell pepper
• 1 t minced garlic
• 1 t each dried thyme and dried tarragon
• 3 T flour
• 3 C chicken broth
• 1 can (14 oz.) cream-style corn
• 1/2 C light cream
• 12 oz. boneless, skinless salmon filet, cut into bite-sized pieces
• 1/2 t each salt and pepper
• 2 T minced fresh dill
• 1 T lemon juice
• 1 t each grated lemon zest and dijon mustard

Details

Servings 6

Preparation

Step 1

Heat olive oil in a large, non-stick soup pot over medium heat. Add leeks, celery, red pepper, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.

Add thyme and tarragon. Cook and stir for 30 more seconds. Add flour and mix well, until vegetables are completely coated. Add chicken broth. Bring mixture to a boil, stirring constantly. Soup will thicken slightly. Stir in corn and cream. Reduce heat to medium-low and stir in salmon, salt, and pepper. Cover and simmer until salmon is cooked through, about 5-6 minutes.

Remove soup from heat and stir in dill, lemon juice, lemon zest, and mustard. Serve immediately.