Ingredients
- 2 tablespoons unsalted butter
- 2 small onions diced
- 2 stalks celery sliced
- 1 large carrot diced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dry fennel seeds
- 5 cups low-sodium chicken broth
- 2 bay leaves
- 1 pound potatoes peeled and diced
- 1 pound fresh salmon skin removed and cut into chunks
- 1 1/4 cups corn kernels
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh dill for garnish optional
Instructions
- Melt butter in a large pot over medium heat. Add onion, celery, carrots, and garlic. Cook until vegetables are softened, about 5 minutes.
- Sprinkle flour, thyme, and fennel seeds over the vegetables and stir to combine. Cook for 2 minutes to remove the raw flour taste.
- Pour in chicken broth, bay leaves, and add diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add salmon chunks and corn to the pot. Cook until salmon and corn are cooked through, about 5-8 minutes.
- Remove bay leaves. Stir in heavy cream and heat through. Season with salt and pepper to taste. Garnish with fresh dill if using.
