Salmon Chowder

Olive oil
Carrots, diced (about 3 small ones)
Celery, diced (about 4 large ribs)
1 pound salmon, skinned and cut into big chunks (frozen OK)
Lemon zest
4 cups chicken broth
1 can light coconut milk
1.5 pounds baby potatoes, cut in half, quarters or eighths depending on size
Smoked paprika (to taste, I used 2-3 teaspoons)
1/4 cup chopped fresh dill
2-3 teaspoons ground sumac
White wine, about ½ cup
 
Heat olive oil in a soup pot. Add the smoked paprika, carrots and celery. When vegetables are softened, add broth, potatoes and lemon zest. Turn up heat to a boil. Reduce heat to a simmer. When potatoes are soft, add the coconut milk, sumac and white wine. Add the salmon until cooked through, about 5 minutes tops. Stir in dill before serving.
 
Really good!