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Ingredients
Scale
- 2 tbsp butter
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 3 sprigs fresh tarragon or ½ tsp dried tarragon, leaves only
- 2 tbsp all-purpose flour
- 1 bay leaf
- 6 cups fish stock or chicken stock
- 2 medium potatoes, chopped
- 2 corn cobs, for flavor only (to be discarded later)
- 1 lb salmon fillet, cut into bite-sized pieces
- 1½ cups fresh corn, cut off 2 ears of corn
- 1 cup heavy cream
- Salt and pepper, to taste
Instructions
- Melt the butter in a large soup pot over medium heat. Add chopped onion, celery, and carrots; sauté for 5 minutes.
- Stir in minced garlic and tarragon; cook for another 30 seconds.
- Sprinkle flour over the vegetables and stir to combine.
- Gradually pour in the stock while stirring; add the bay leaf.
- Add chopped potatoes and corn cobs; bring to a boil then reduce to a simmer.
- Simmer until potatoes are tender, about 10 minutes.
- Remove corn cobs and discard. Stir in salmon and fresh corn; cook for another 10 minutes.
- Add heavy cream, season with salt and pepper, and heat through before serving.
Notes
Fresh ingredients enhance the flavor, especially the salmon and corn.
Allow vegetables to caramelize for a richer taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 20
- Cholesterol: 70