6 serving

INGREDIENTS:

• 1 large onion, chopped
• 1 tbsp. dry sherry or nonalcoholic wine
• 1 clove garlic, minced
• 3 ½ cups defatted chicken broth
• 3 ½ cups peeled and cubed potatoes
• 2 large carrots, sliced
• 1tsp. dried thyme
• 1 tsp. dried dill
• ½ tsp. dry mustard
• ¼ tsp. ground black pepper
• 1/8 tsp. ground celery seeds
• 2 ½ cups frozen whole kernel yellow corn
• 1 cup whole or 2% low – fat milk
• 12 ounces skinless salmon fillets cut into ½” cubes
• ½ tsp. salt (optional)

Preparation:

In a big  pan, add in the onions, sherry/wine, garlic and 2 tablespoon of broth. Cook this over a medium heat for nine minutes, or until the onions are  tender and golden. (If you feel it is necessary, add more broth)

Then add in the potatoes, the carrots, the thyme, the dill, the mustard, the pepper, the celery seeds and the rest of the broth.  Then bring this all to a boil. Then lower the heat, cover and let it simmer for about 15 minutes, or until the potatoes are almost tender, and remember to stir.

Then add in the corn and 1/2 cup of the milk. Cover this and let it simmer for about ten minutes, or until the potatoes are nice and tender.

Take about half of this mixture and put it in a blender. Blend until it becomes pureed. Then once again, return the mixture to the pan. Then add in the salmon and the rest of the milk. Let it simmer for about eight minutes and season to your taste. You may now serve