January 11, 2017
Dinner, Lunch, Soups/Stews,
Fish, Salmon, Vegetables, Corn, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Diabetic, Heart Healthy, No Eggs, Make it from scratch, Herbs more
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"Wonderful chowder for a comforting meal! I have made this as written and then with home canned salmon, dried dill and jarred pimentos and whipping cream. Both ways are wonderful. From J&G Podleski."
Heat olive oil in a large pot over medium heat; add leeks, celery, red pepper and garlic.
Cook and stir until vegetables begin to soften, about 3 minutes.
Add thyme and tarragon; cook and stir for 30 more seconds.
Add flour and mix well until vegetables are completely coated; add chicken broth.
Bring mixture to a boil, stirring constantly.
Soup will thicken slightly.
Stir in corn and cream.
Reduce heat to medium-low and stir in salmon, salt and pepper.
Cover and simmer until salmon is cooked through, about 5-6 minutes, depending on size of salmon pieces.
Remove soup from heat and stir in dill, lemon juice, lemon zest and mustard.
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