Salmon Cream Soup with Tomatoes, Onions, and Corn seasoned lightly with Dill and Garlic, finished with Jack Cheese.
2 tablespoons butter
1/2 cup onion, chopped
1 clove garlic, minced
3 tablespoons flour
2 1/2 cup milk
1 8 oz can tomatoes, stewed, drained
1 cup corn kernels, cooked
1/2 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon black pepper, fresh ground
8 oz salmon fillet, cooked or you can use 1 7 1/2 oz can salmon bones removed.
1/2 cup Monterey Jack Cheese
In a medium saucepan, heat butter over medium heat until melted. Add onion and cook, stirring occasionally until tender, about 5 minutes. Add garlic and cook 1 minute. Blend in flour and cook 1 minute. Whisk in milk until smooth; then add drained tomatoes, corn, dill weed, salt and pepper. Bring to a boil, lower heat and simmer for 1 minute. Break salmon into chunks and add to soup. Remove from heat. Serve with Fresh French or Italian Bread.
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