Smoked Salmon and Corn Chowder

Submitted by dicentra

"Everyday with Rachael Ray. March 2008. Leftovers!!"

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 29.58 ml butter
• 1 small onion, coarsely chopped
• 1 celery, coarsely chopped
• 36.97 ml flour
• one 14 . 5-ounce can chicken broth
• 709.77 ml whole milk
• 473.18 ml leftover fettuccine, alfredo cut into 4-inch pieces
• 236.59 ml frozen corn kernels, thawed
• 29.58 ml chopped fresh dill, plus more for garnish
• 113.39 g 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.