SALMON SOUP

I bet you're wondering what I plan on doing with all that delicious seafood I bought at Wegmans this weekend...?  Here's tonight's dinner...!

Salmon chowder 

• 2 tablespoons unsalted butter
• 1 leek, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well
• 1 red onion, quartered and thinly sliced
• Coarse salt and freshly ground white pepper
• 3 small Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
• 2 carrots, halved lengthwise and thinly sliced
• 6 cups store-bought low-sodium fish stock
• 12 ounces skinless salmon, cut into 3/4-inch cubes
• 1/2 cup heavy cream
• 1 tablespoon chopped fresh dill

Directions

1. Heat butter in a medium stockpot over medium-low heat. Cook leek and red onion until soft, 6 to 8 minutes. Season with 1 teaspoon salt. Stir in potatoes and carrots. Add stock and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, 6 to 8 minutes.
2. Add salmon and simmer until opaque, about 3 minutes. Stir in cream to heat through. Stir in dill, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Chowder can be refrigerated for up to 2 days. Reheat before serving. 

Recipe courtesy of the Martha Stewart Show, November 2010.

"The greatest wealth is health." -Virgil