I have salmon for supper quite often, I don't always have enough left over to make this soup but when I do, I always say, I should make this more often!

This recipe is for a flavourful broth that you can add a thickener to if you wish, just remember to thicken it before you add the fish.

Salmon Chowder

Ingredients:

2 tbsp olive oil

1 onion - diced

2 carrots – diced

2 stalks celery - diced

2 potatoes – diced and par boiled

2 cloves garlic – minced

2 cups corn kernels, frozen or fresh

4 cups broth – chicken or vegetable

salt and pepper to taste

2 tsp or more dried dill, more if fresh dill is used.

2 tsp or more celery seed

1 can of coconut milk

2 cups cooked salmon broken into chunks

zest and juice of one lemon

Directions:

Saute the vegetables in olive oil until tender, add the seasonings and broth, bring to a simmer and add the coconut milk. Simmer on low, add the lemon juice and zest, then add the salmon last, just to warm through. Serve with a fresh herb sprig on top, such as cilantro or dill for that finishing touch.

Note: If you have any leftover, rewarm gently so as not to overcook the salmon as it will become tough.

Enjoy!

~ Tracy

This Foodie Friday brought to you by Heartland Cafe a great place for delicious food right here in Olde Town Okotoks.