Salmon Chowder

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!