Dill Salmon Chowder
|Canned salmon||7 1⁄2 Ounce (1 Can / 213 Gram)|
|Onion||1 Small, finely chopped|
|Diced peeled potatoes||1 1⁄2 Cup (24 tbs)|
|Diced peeled carrots||1 Cup (16 tbs)|
|Chicken stock/Fish stock||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Chopped fresh dill/Parsley / 1 teaspoon / 5 milliliter dried dill / parsley||2 Tablespoon|
1. Drain salmon, reserving liquid. Discard any skin; flake salmon and mash bones with fork. Set aside.
2. In a medium saucepan, melt butter over medium heat. Add onion, potatoes and carrots; cook, stirring often, for 5 minutes or until softened. Add stock and reserved salmon liquid; bring to a boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender.
3. In a bowl, blend flour with 1/3 cup (75 mL) of the milk to make a smooth paste; stir in remaining milk. Stir into soup; bring to a boil, stirring often, until slightly thickened. Stir in salmon and dill; cook for 1 to 2 minutes or until piping hot. Season with salt and pepper to taste.