Salmon Chowder

Ingredients

• olive oil, for sauteing
• 1 small onion, diced
• 1 roasted red pepper, diced
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 2 teaspoons dried dill weed
• 1 teaspoon dried thyme
• sea salt and fresh black pepper
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon fresh rosemary, chopped
• 4 cups fish, vegetable or chicken broth
• 3 cups potatoes, cubed
• 1 + 1/2 cups corn
• 1 pound salmon (or 14 ounce can), boneless, skinless
• 1 cup heavy cream
• sour cream, for serving, optional

Instructions

1. In a large soup or stock pot heat 2 tablespoons oil over medium-low heat. Add onion, peppers, carrots, celery, dill weed, thyme and season well with salt and pepper. Cook stirring often until onion turns translucent. Add garlic and saute until fragrant.
2. Add parsley, rosemary, broth, potatoes and corn. Bring to a simmer, cook 25 minutes. Taste and season as needed.
3. Cut salmon into 1" cubes. Add to soup with the heavy cream and bring back to a simmer 5-10 minutes until salmon is cooked through. Serve immediately with a dollop of sour cream if desired.