Seattle Salmon Chowder - cooking recipe

Ingredients

1 lb fresh salmon fillet, skin removed, bones removed
1 tablespoon cooking oil
2 cups chopped carrots
1 cup chopped onion
1/2 cup chopped red pepper
1/2 cup chopped celery
1 1/2 cups water
4 cups low sodium chicken broth
2 1/2 cups cubed red potatoes
1 cup corn kernel
2 cups milk
2 tablespoons cornstarch
2 teaspoons dill
1 pinch salt, to taste

Preparation

Rinse fresh salmon; pat dry. Set aside. In a large saucepan heat oil over medium-high heat. Cook carrots, onion, pepper, and celery in hot oil about 10 minutes or until the vegetables are tender.
To poach salmon, bring water to a boil in a large skillet. Add salmon. Return to boil, reduce heat. Simmer, covered, for 6 to 8 minutes or until salmon flakes easily with a fork. Remove salmon from skillet, discarding liquid. Flake salmon into 1/2-inch pieces; set aside.
Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.
Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan. Stir in remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon. Heat through.