Smoked Salmon and Corn Chowder

Everyday with Rachael Ray. March 2008. Leftovers!!

• Ready In: 30 mins
• Serves: 4

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.