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Salmon And Asparagus Chowder

Ingredients

• 1 pound skinless salmon fillets
• 1 1/2 cups water
• 2 14-ounce cans vegetable broth or 3 1/2 cups vegetable stock
• 2 cups frozen whole small onions or 1/2 cup frozen chopped onion
• 2 1/2 cups cubed red-skinned potato
• 1 tablespoon snipped dill or 1/2 teaspoon dried dill
• 1 teaspoon finely shredded lemon zest
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 1/2 cups whole milk, half-and-half, or light cream
• 2 tablespoons cornstarch
• 1 10-ounce package frozen cut asparagus, thawed and well-drained, or 2 cups cut-up trimmed asparagus
• Dill sprigs (optional)

Directions

1. Rinse salmon and pat dry.
2. To poach salmon, in a skillet bring the water to boiling.
3. Add salmon.
4. Return to boiling, reduce heat and simmer, covered, for 6 to 8 minutes.
5. Remove salmon from skillet.
6. Discard poaching liquid.
7. Flake salmon into 1/2-inch pieces.
8. In a pot combine broth, onions, potato, snipped dill, lemon zest, salt, and pepper.
9. Simmer, covered, for 15 minutes, stirring occasionally.
10. In a large screw-top jar combine milk and cornstarch.
11. Cover and shake well.
12. Stir into soup.
13. Stir in asparagus.
14. Cook and stir until soup is slightly thickened and bubbly.
15. Cook and stir for 2 minutes.
16. Gently stir in salmon.
17. Heat through.
18. Garnish with dill sprigs.

Attribution