Created by Luvcookn on January 11, 2017
Step 1: Heat olive oil in a large pot over medium heat; add leeks, celery, red pepper and garlic.
Step 2: Cook and stir until vegetables begin to soften, about 3 minutes.
Step 3: Add thyme and tarragon; cook and stir for 30 more seconds.
Step 4: Add flour and mix well until vegetables are completely coated; add chicken broth.
Step 5: Bring mixture to a boil, stirring constantly.
Step 6: Soup will thicken slightly.
Step 7: Stir in corn and cream.
Step 8: Reduce heat to medium-low and stir in salmon, salt and pepper.
Step 9: Cover and simmer until salmon is cooked through, about 5-6 minutes, depending on size of salmon pieces.
Step 10: Remove soup from heat and stir in dill, lemon juice, lemon zest and mustard.
Step 11: Serve immediately.