Serves: 5
Total Calories: 1,431
Yield: 4 1/2 quarts

1 cup chopped fresh onion
3/4 cup sliced celery
2 tablespoons butter
8 cups chicken broth
1/2 cup chopped fresh parsley
1 (14 1/2-ounce) can peeled and diced tomato, drained
2 cups fresh or frozen corn
2 cups peeled and diced russet potatoes
1 teaspoon dried thyme
1/4 teaspoon ground white pepper
1 teaspoon salt
1 cup heavy whipping cream
2 tablespoons flour
1 - 1 1/2 pound fresh salmon fillets, rinsed
2 tablespoons lemon juice
chopped fresh parsley for garnish

In a large stockpot over medium-high heat, sauté onion and celery in butter until limp—about 5 minutes. Add chicken broth, chopped parsley, tomatoes, corn, potatoes, thyme, pepper, and salt. Bring soup back to a boil, then reduce heat and simmer, uncovered, for 30 minutes. In a small bowl, whisk together cream and flour—then stir into soup. Cut salmon fillets into 1-inch cubes, making sure to remove all bones. Add salmon and lemon juice to soup and simmer for 15–20 minutes, stirring occasionally. Serve hot, garnished with chopped parsley.

Nutritional Facts:

Serves: 5
Total Calories: 1,431
Calories from Fat: 357

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