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  • 5 cups water or fish stock
  • 1 potato, diced
  • 1 cup fresh or frozen corn kernels
  • 1 onion, peeled and diced
  • 1/2 tbsp. vegetable seasoning or sea salt seasoning
  • 6-9 ounces wild salmon, cut into chunks
  • 1 bunch chives, minced
  • Fresh dill

Bring water, potato, corn, onion, and seasoning to a boil.  Cover and cook on medium heat for 10 minutes.  Remove the vegetables and puree in a blender or food processor.  Add pureed vegetables back to soup. Add the fish, cover and cook on medium heat for 7-10 minutes.  Garnish with chives and dill.