Salmon Chowder

• 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
• Directions
• 6 servings, about 1 1/2 cups each

1. Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork.
2. Stir potato flakes (or leftover mashed potatoes), dill (or tarragon) and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.

canola oil, carrot, celery, chicken broth, water, salmon fillet, cauliflower, fresh chives, instant mashed potato, fresh dill, mustard, salt, freshly ground pepper, directions, each

Taken from www.epicurious.com/recipes/member/views/salmon-chowder-52549611 (may not work)