Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 lb salmon fillet, skinless and cut into 1-inch cubes
  • 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 2 cups corn kernels
  • 1 can (425g) cream-style corn
  • 4 cups low-sodium seafood broth
  • 1 cup 2% milk
  • 1 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the butter over medium heat in a stockpot. Add the diced onion and sliced celery, stirring frequently until the onions become translucent and celery softens (about 5 minutes).
  2. Stir in the minced garlic and dried thyme. Cook for 60 seconds until the garlic smells fragrant.
  3. Pour in the seafood broth and add the diced potatoes. Increase heat to bring the liquid to a gentle boil, then reduce to a simmer.
  4. Cover and cook for 10-12 minutes until potatoes are fork tender.
  5. Stir in the corn kernels and the cream style corn. Simmer for 5 minutes to let the flavors meld.
  6. Lower the heat to medium low and stir in the milk. Note: Keep it at a low simmer so the milk doesn't separate.
  7. Gently stir in the cubed salmon. Simmer for 3 minutes until the salmon is opaque and cooked through.
  8. Stir in the fresh dill and lemon juice.
  9. Season with sea salt and black pepper to taste.