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Smoked Salmon and Corn Chowder

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“Everyday with Rachael Ray. March 2008. Leftovers!!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, heat the butter over medium-high heat. Add the onion and celery and cook, stirring often, until softened but not brown, 6 to 7 minutes.
  2. Stir in the flour until incorporated, about 30 seconds. Add the chicken broth and cook for 1 minute. Stir in the milk and bring to a boil.
  3. Lower the heat, cover the pot and simmer until slightly thickened, about 5 minutes.
  4. Add the fettuccine alfredo, corn and chopped dill and simmer until warmed through, about 3 minutes.
  5. Add the salmon and cook until opaque, about 2 minutes. Season with salt.
  6. Divide the soup among 4 bowls and top with more dill.

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