Ingredients:

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 medium carrot, diced
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 3 cups seafood stock
  • 3 medium Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 1 cup frozen or canned corn, drained
  • 1 tsp dried dill
  • 2 (6 oz) cans pink salmon, drained and flaked
  • 1 cup half-and-half
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Melt the butter over medium heat in a 5-quart Dutch oven or heavy-bottomed stockpot.
  2. Add the diced onion, celery, and carrot. Sauté for 5–7 minutes until the onions are translucent and the vegetables have softened.
  3. Stir in the minced garlic and cook for 1 minute until fragrant, ensuring it doesn't brown.
  4. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  5. Slowly whisk in the seafood stock, stirring continuously to prevent lumps from forming.
  6. Add the cubed potatoes. Bring the mixture to a gentle boil, then reduce heat to low, cover and simmer for 10–12 minutes, or until the potatoes are fork-tender.
  7. Stir in the corn and dried dill.
  8. Gently fold in the flaked canned salmon, leaving some chunky pieces intact.
  9. Pour in the half-and-half, lemon juice, salt, and pepper; heat through gently without allowing the soup to reach a rolling boil.