Creamy Salmon Chowder

Serve this quickly prepared soup to your family or to dinner guests. They will thank you.

• Ready In: 50 mins
• Serves: 4

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.