Salmon and Asparagus Chowder

by Chelsy Marriott

15 oz can salmon, rinsed, drained, flaked, and skin and bones removed

2 14-oz can vegetable broth or 3 ½ vegetable stock

1 cup chopped onion

2 ½ cups cubed red-skin potatoes (3-4 medium)

1 tbsp snipped fresh dill or ½ tsp dried dillweed

1 tsp finely shredded lemon peel

2 ½ cups whole milk, half-and-half, or light cream

2 tbsp cornstarch

2 cups cut-up fresh trimmed asparagus

1.     In large pot combine broth, onions, potatoes, snipped dill, lemon peel, and ½ tsp each salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes of until vegetables are tender, stirring occasionally.

2.     In large crew-top jar combine milk and cornstarch. Cover and shake well; stir into soup. Stir into asparagus. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in canned salmon. Heat through.