Salmon Chowder

Ingredients

• 2 tablespoons canola oil
• 2 tablespoons butter
• 1/2 onion, chopped
• 1/2 cup celery, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup potato, cut in one inch cubes
• 1 cup carrot, sliced
• 1/2 teaspoon dill, dried
• 1 teaspoon salt
• 1 1/2 cups milk

• 1 (8 1/2 ounce) can corn, cream style
• 1 lb salmon fillet
• 2 teaspoons olive oil

Directions

1. 1

   Heat canola oil and butter in dutch oven over medium heat.

2. 2

   Add onion, celery, and bell pepper, and cook until wilted.

3. 3

   Add garlic and cook 1 minute.

4. 4

   Stir in flour and cook 3 minutes.

5. 5

   Stir in broth, potato, carrot, dill, salt, milk, and corn; bring to boil.

6. 6

   Reduce heat, cover, and simmer 30 minutes.

7. 7

   Saute' salmon in olive oil until seared both sides.

8. 8

   Flake salmon and add to the soup. Continue to cook over low heat for 30 mintues longer.

9. 9

   Adjust seasoning to taste, serve.