Salmon Chowder

Makes: 6

What You Need

• 1 tablespoon canola oil
• 1/3 cup chopped carrot
• 1/3 cup chopped celery
• 4 cups chicken broth
• 1 1/2 cups water
• 1 12-ounce skinned salmon fillet
• 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, 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

What To Do

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 (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.