Creamy Salmon Chowder - cooking recipe

Ingredients

1 tablespoon olive oil
1 cup onion, diced
2/3 cup celery, diced
1/2 cup red bell pepper, diced
1 1/2 cups yukon gold potatoes, unpeeled,diced
1 medium zucchini, diced
1 1/2 cups chicken broth
1 tablespoon fresh dill weed, minced
salt & fresh ground pepper
1 (7 ounce) can pink salmon, with bones,drained
1 1/2 cups milk or 1 1/2 cups light cream
1 tablespoon cornstarch
1/2 cup sliced scallion
2 tablespoons fresh dill, chopped

Preparation

Heat oil in a large saucepan over medium heat.
Add onion, celery and red pepper; cook for about 5 minutes, mixing occasionally.
Add the potatoes, zucchini, chicken broth, 2/3 cup water, dill, salt and pepper; stir to combine.
Cover and bring mixture to a boil; reduce heat and simmer until the vegetables are tender, about 20 minutes.
Meanwhile, empty salmon onto a plate and mash with fork to break up fish and bones.
In a medium bowl, whisk cornstarch in milk to dissolve.
Add salmon and milk mixture to saucepan and stir to combine.
Bring to simmer; lower heat and bubble gently, stirring occasionally, until slightly thickened, about 10 minutes.
Serve chowder garnished with scallions and dill.