1 lb. Virgin Bay Seafood Ground Coho Salmon
1/2 cup sliced celery
1/2 cup chopped onion
1 Tbsp olive oil
1 cup half and half
3 cups chicken stock/broth
1 - 10 3/4 oz. can of condensed cream of celery soup
1 can of corn drained
1 Tbsp dill
1/4 tsp caraway seeds
1/4 tsp black pepper
1 1/3 cup peeled and chopped potato
salt to taste
Thaw salmon, set aside.
In a large saucepan cook celery and onion in hot oil over medium heat about 4 minutes.
Stir in chicken stock/broth, canned corn, celery soup, dill, caraway, pepper and salt. Stir in potato.
Bring to a boil, then reduce heat. Simmer covered for 10-15 minutes, or until potato is tender.
Stir in salmon and half and half; simmer for 2 to 3 minutes or more or until salmon flakes easily with fork.