October 20, 2021
- 3 tbsp unsalted butter
- 3 stalks celery, minced
- 1 small onion, minced
- 1 cup carrots, chopped
- 1 jalapeño, thinly sliced
- 1 tsp garlic, minced
- 1 bunch scallions, finely chopped
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 tbsp cornstarch
- 2 cups canned corn
- 2 cups half and half
- 1.5 lbs salmon, skin discarded and cut into 1-inch pieces
- Garnish with cilantro and croutons
In a large pot, melt butter over medium heat. Add celery, onions, carrots, jalapeños garlic and scallions and cook, stirring often, until softened, about 8 minutes. Add the broth, salt, pepper. Bring to simmer.
In a small bowl, whisk cornstarch into two tbsp of water to form a slurry. Stir the cornstarch slurry into the broth and bring to a boil. Let the soup boil for about 2-3 minutes to thicken. Turn the heat down to a gentle simmer, and stir in the corn and half and half. Layer the raw salmon on top of the simmering soup and cover the pot with a lid.
Simmer for 10 minutes or until the salmon is cooked through. Top with fresh cilantro and croutons and enjoy!