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Ingredients

• 1 tablespoon canola oil
• 1/3 cup chopped carrot
• 1/3 cup chopped celery
• 4 cups reduced-sodium chicken broth
• 1 1/2 cups water
• 1 12-ounce skinned salmon fillet, preferably wild-caught (see Note and Tip)
• 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 (see Note) 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

Description

Salmon Chowder - The Huffington Post

Kitchen Daily