Salmon Chowder

By oldbklady

Creamy, rich and flavorful, nothing beats a warm soothing bowl of Salmon Chowder!

Ingredients

• 1 tablespoon canola oil
• 1/3 cup carrot, chopped
• 1/3 cup celery, chopped
• 4 cup chicken broth
• 1 1/2 cup water
• 1 (12 ounce) skinned salmon fillet
• 2 1/2 cup cauliflower florets, coarsely chopped
• 3 tablespoons fresh chives or scallions, chopped
• 1 1/3 cup instant potato flakes, or 2 cups leftover mashed potatoes
• 1/4 cup basil, chopped
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• Freshly ground pepper to taste

Preparation

Step 1

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 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.

Stir potato flakes or leftover mashed potatoes, basil and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.