Creamy Salmon Chowder

• 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

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

olive oil, onion, celery, red bell pepper, gold potatoes, zucchini, chicken broth, dill, salt, pink salmon, milk, cornstarch, scallion, fresh dill

Taken from www.food.com/recipe/creamy-salmon-chowder-72503 (may not work)