Salmon Chowder

Name: Salmon Chowder
Ingredients: 1 tablespoon canola oil; 1/3 cup chopped carrot; 1/3 cup chopped celery; 4 cups reduced-sodium chicken broth; 1 1/2 cups water; 1 12-ounce skinned salmon fillet, preferably wild-caught (see Note and Tip); 2 1/2 cups frozen cauliflower florets, thawed and coarsely chopped; 3 tablespoons chopped fresh chives or scallions, or 1 1/2 tablespoons dried chives; 1 1/3 cups instant mashed potato flakes (see Note), or 2 cups leftover mashed potatoes; 1/4 cup chopped fresh dill, or 2 teaspoons dried tarragon; 1 tablespoon Dijon mustard; 1/4 teaspoon salt; Freshly ground pepper to taste; Directions; 6 servings, about 1 1/2 cups each

15 ingredients

1 steps

Ingredients

1 tablespoon canola oil
1/3 cup chopped carrot
1/3 cup chopped celery
4 cups reduced-sodium chicken broth
1 1/2 cups water
1 12-ounce skinned salmon fillet, preferably wild-caught (see Note and Tip)
2 1/2 cups frozen cauliflower florets, thawed and coarsely chopped
3 tablespoons chopped fresh chives or scallions, or 1 1/2 tablespoons dried chives
1 1/3 cups instant mashed potato flakes (see Note), or 2 cups leftover mashed potatoes
1/4 cup chopped fresh dill, or 2 teaspoons dried tarragon
1 tablespoon Dijon mustard
1/4 teaspoon salt
Freshly ground pepper to taste
Directions
6 servings, about 1 1/2 cups each

Directions

1

{"0":"Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork.","2":"Stir potato flakes (or leftover mashed potatoes), dill (or tarragon) and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper."}