- 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
Instructions / directions
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!Print
This recipe is brought to you by Seafood Nutrition Partnership
Seafood Nutrition Partnership (SNP) is a nonprofit organization on a mission to inspire a healthier America. Through partnerships and outreach SNP is raising awareness about the essential nutritional benefits of eating a seafood rich diet. What we eat has a tremendous impact on our health. Learn more at seafoodnutrition.org.