Ingredients
The following ingredients have 4 Servings
- 1 tablespoon unsalted butter
- 1 sweet onion, (diced)
- 1 cup diced carrots
- 4 garlic cloves, (minced)
- kosher salt and pepper
- ½ teaspoon dried dill
- 5 cups chicken stock
- 1 pound baby yukon gold potatoes, (cut in half)
- 1 tablespoon all-purpose flour
- 1 cup frozen corn
- ⅓ cup heavy cream
- 1 pound salmon, (cut into chunks)
- sliced green onions, (for topping)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- kosher salt and pepper
- ½ teaspoon dried dill
- ½ teaspoon dried chives
- ½ teaspoon garlic powder
- 1 large egg, (lightly beaten)
- 1/2 cup milk
Instruction
- Heat the butter in a large pot over medium-low heat. Stir in the onions, carrots, garlic and a big pinch of salt and pepper. Stir in the dill too. Cook for 5 minutes, stirring often, until the veggies soften.
- Add in 4 cups of the stock and the potatoes. Bring the stock to a boil then reduce to a simmer and cook until the potatoes are tender.
- While the potatoes cook, I mix up my dumpling mixture.
- Make a slurry. Add the flour to the remaining cup of chicken stock in shaker cup. Shake for 30 seconds. Then stream it into the soup. Bring the mixture back to low boil.
- Stir in the corn and the cream. Stir in the salmon chunks. If you are skipping the dumplings, simmer the salmon for about 5 minutes and then serve. Otherwise, drop in the dumpling mixture in 2 tablespoon-sized scoops. Simmer the soup for 8 minutes then flip over the dumplings and simmer until they are done, about 5 more minutes. Taste and season with more salt and pepper if needed.
- Sprinkle with green onions and fresh dill. Serve!
