It's the time of year when I start pulling out the soup recipes: a warm bowl of soup hits the spot on a cold rainy day. If anyone knows me, you know I am always cold, so soup and hot tea become a staple for me. One of my favorites is salmon chowder: salmon, dill and creamy goodness - who could ask for more?
INGREDIENTS
2 tps Olive Oil
2 Leeks
2 Cloves Garlic
2 Bay Leaves
1 tsp Dried Tarragon
1/2 tsp Salt
1/4 tsp Pepper
6 Small Red Potatoes - cut into 1" cubes
2 1/2 Cups Chicken Broth
1 Pound Salmon - cut into 1" cubes
1 Cup Fat-Free Half and Half
Cornstarch
Dill To Taste
DIRECTIONS
Heat oil in a large stockpot, over medium-high heat. Add leaks and garlic - saute until tender. Add Bay leaves, Tarragon, Salt and Pepper, stirring to coat. Add potatoes and chicken broth and bring to a boil. Reduce heat to medium-low, cover pot with lid and simmer for about 15 minutes. Add Salmon and simmer another 5 minutes or so, or until fish is cooked through and potatoes are tender.
Add half and half and dill to your soup. In a small bowl mix about 1 Tb. cornstarch with the liquid from your soup and mix until there are no lumps. Slowly pour the cornstarch in the soup, stirring constantly to keep from clumping. Simmer on low heat until thickened. (use more or less cornstarch, depending on how thick you like your chowder).
