This dish can be made ahead. Feel free to reduce the cayenne or skip it altogether. I leave out the milk, with no ill effects. You can use cooked salmon instead of tinned salmon.
2 tbsp (30 ml) butter
1 large onion, cut in 1/2 inch cubes
1 medium carrot, cut in 1/4 in rounds
1 stalk celery, thinly sliced
1 tsp (5 ml) minced fresh garlic
2 tbsp (30 ml) all-purpose flour
1/4 tsp (1.25 ml) cayenne (optional)
5 – 6 cups (1.25 – 1.6 l) vegetable or low-fat chicken broth or water
5 small new potatoes, peeled and quartered
3 cups (750 ml) corn, defrosted, but not cooked
1 cup (250 ml) 2% milk (optional)*
1 can, 7 oz (200 g) boneless salmon, drained, bones removed and separated into chunks*
1 tsp (5 ml) paprika
- In a large soup pot, heat butter over medium heat. Sauté onion, carrot, and celery for 5 to 7 minutes, until softened. Add garlic and saute for 30 seconds.
- Reduce heat to low. Sprinkle flour and cayenne over the vegetables and stir until thoroughly blended.
- Add broth to soup pot a little at a time, stirring constantly, and then bring to a boil. Add potatoes and 1 cup (250 ml) of the corn. Cover and let simmer for 20 minutes or until potatoes are tender.
- In food processor, process soup in batches for 15 seconds, or until puréed. Return soup to the pot.
- Whisk in milk over medium low heat. Add the remaining 2 cups of corn (500 ml), salmon and paprika.
Source: Celebrations, by Elise Mecklinger