Seattle Salmon Chowder

• 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

1. 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.
2. 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.
3. 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.
4. 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.

salmon fillet, cooking oil, carrots, onion, red pepper, celery, water, chicken broth, potatoes, corn kernel, milk, cornstarch, dill, salt

Taken from www.food.com/recipe/seattle-salmon-chowder-144267 (may not work)