Ingredients
Scale
- 1 pound salmon, diced
- 2 cups potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups fish or chicken broth
- 1 cup heavy cream
- 1 cup corn (fresh or frozen)
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until softened.
- Add the diced potatoes and broth, bringing to a boil. Simmer until the potatoes are tender, about 15 minutes.
- Stir in the salmon and corn, cooking for an additional 5 minutes.
- Pour in the heavy cream and season with salt and pepper.
- Remove from heat and garnish with fresh parsley before serving.
Notes
Serve with crusty bread or a green salad. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg