Smoked Salmon and Corn Chowder Adeena Sussman   From Every Day with Rachael Ray March 2008 SERVES 4 Prep Time: 10 min Cook Time: 20 min 2 tablespoons butter 1 small onion, coarsely chopped 1 celery stalk, coarsely chopped 2 1/2 tablespoons flour One 14.5-ounce can chicken broth 3 cups whole milk 2 cups leftover fettuccine alfredo, cut into 4-inch pieces 1 cup frozen corn kernels, thawed 2 tablespoons chopped fresh dill, plus more for garnish 4 ounces smoked salmon, thinly sliced Salt 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. 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. Lower the heat, cover the pot and simmer until slightly thickened, about 5 minutes. 2. Add the fettuccine alfredo, corn and chopped dill and simmer until warmed through, about 3 minutes. Add the salmon and cook until opaque, about 2 minutes. Season with salt. Divide the soup among 4 bowls and top with more dill.

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