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Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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