Ingredients
- 1 tablespoon olive oil (or butter)
- 1 cup sliced leeks (white part only, or chopped onions)
- 1/4 cup chopped celery
- 1/4 cup diced red bell pepper
- 1 teaspoon minced garlic (or more to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- 3 tablespoon all-purpose flour
- 3 cups low-sodium chicken broth
- 1 can (14 ounce) cream-style corn (no-salt added, 398ml)
- 1/2 cup light cream (5%)
- 12 ounces boneless skinless salmon fillet (cut into bite-size pieces, 340 grams)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper
- 2 tablespoons minced fresh dill
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon Dijon mustard
How to Make
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Step 1: Heat olive oil in a large pot over medium heat; add leeks, celery, red pepper and garlic.
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Step 2: Cook and stir until vegetables begin to soften, about 3 minutes.
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Step 3: Add thyme and tarragon; cook and stir for 30 more seconds.
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Step 4: Add flour and mix well until vegetables are completely coated; add chicken broth.
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Step 5: Bring mixture to a boil, stirring constantly.
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Step 6: Soup will thicken slightly.
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Step 7: Stir in corn and cream.
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Step 8: Reduce heat to medium-low and stir in salmon, salt and pepper.
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Step 9: Cover and simmer until salmon is cooked through, about 5-6 minutes, depending on size of salmon pieces.
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Step 10: Remove soup from heat and stir in dill, lemon juice, lemon zest and mustard.
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Step 11: Serve immediately.
We hope you enjoy this recipe!
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