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
The Flavor Of This Salmon Chowder Is Greatly Enhanced By Adding Either Fresh Dill Or Dried Tarragon: Each Herb Lends Its Own Distinctively Different And Appealing Character To The Soup. Even If You Don’t Keep Instant Mashed Potatoes In Your Pantry, Itâ€
Eating Well
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