Salmon & Dill Chowder

This is a light, easy to make but elegant tasting salmon chowder made fragrant with wine, dill and a hint of lemon. The salmon is delicately balanced with sweet corn, peas, onion, potato and celery. I began with the original recipe from Rachael Ray but added more salmon and peas, and threw in some corn to make this recipe even hardier. Serve it up along with fresh bread for a satisfying meal.

Ingredients
3 (6-ounce) skinless salmon fillets
Salt and freshly ground black pepper
About 1/3 bottle (1 1/2 cups) dry white wine
1 bay leaf
3 to 4 slices lemon
1 tablespoon extra-virgin olive oil
1 sweet onion, chopped
3 to 4 small ribs celery, chopped
1 large Idaho potato, chopped
1 tablespoon crab boil seasoning (recommended: Old Bay)
2 cups chicken stock
¾ cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
¾  cup frozen peas

¾ cup frozen corn

¼ cup chopped fresh dill

Instructions

Season salmon with a little salt and pepper. Place pieces in a small skillet with the wine, just enough to come up to the top of the fillets. Add the bay leaf and lemon slices. Bring the fish to gentle boil, lower the heat, and then simmer for about 8 to 10 minutes, or until opaque.

While the fish poaches, in a medium Dutch oven over medium-high heat, heat the extra-virgin olive oil. Add the onion, celery, and potatoes. Season with salt, pepper, and crab boil seasoning. Cover and sweat the vegetables for 8 minutes, stirring occasionally. Add the butter and stir in the flour. Add the stock and stir for 1 minute. Stir in the Dijon and cream. Cook for 3-4 minutes to thicken.

Turn off the heat under the salmon. Strain the broth from the skillet directly into the chowder pot. Remove the bay leaf and lemon from skillet. Flake up the salmon in the skillet (smash with a spoon) then add into the chowder.

Add in the peas, corn and dill and heat through. Serve.