No-Bacon Salmon Chowder

Ingredients

• 1 Pound Skinless salmon fillets - 1 pound, Cut into 1-inch pieces.
• 1 Pound Yukon Gold potatoes - 1 pound, Cut into 1/2-inch cubes.
• 1.5 Cup Corn kernels - 1 1/2 cups
• 2 Count Celery - 2 stalks, Slice the stalks.
• 1 Count Yellow onion - 1 medium, Dice the onion.
• 2 Cup Whole milk - 2 cups
• 2 Cup Vegetable broth - 2 cups
• 3 Tablespoon Unsalted butter - 3 tablespoons
• 2 Tablespoon All-purpose flour - 2 tablespoons
• 1 Teaspoon Dried thyme - 1 teaspoon
• 1 Teaspoon Kosher salt - 1 teaspoon
• 0.5 Teaspoon Black pepper - 1/2 teaspoon

Instructions

1. Prep vegetables and salmon

   1. *Dice the onion*, *slice the celery*, cut the potatoes into *1/2-inch cubes*, and cut the salmon into *1-inch pieces*.

2. Soften aromatics

   2. In a large pot, melt the butter over medium heat. Add the onion and celery, then *cook until softened*, about *5 minutes*.

3. Build the thickener

   3. Sprinkle in the flour, thyme, salt, and black pepper. Stir constantly and *cook the flour mixture* for *1 minute*.

4. Simmer potatoes

   4. Slowly stir in the vegetable broth until smooth, then add the potatoes. Bring to a gentle boil, reduce to a simmer, and *cook until the potatoes are tender*, about *12 to 15 minutes*.

5. Add corn and milk

   5. Stir in the corn and whole milk. Keep the soup at a *gentle simmer* and *do not boil*.

6. Cook salmon

   6. Add the salmon pieces and cook for *5 to 7 minutes*, until the salmon is *opaque and flakes easily* and the chowder is creamy.

7. Finish and serve

   7. Taste and adjust seasoning if needed, then *serve hot*.