- Melt butter in medium-to-large saucepan on stovetop set to medium-high heat. Add carrot, celery, and onion, then sauté until tender (about 5 minutes).
- Add salmon to pan and mix thoroughly. Stir in chicken broth, half and half, salt and pepper. Bring to a near boil, then keep it simmering.
- Slowly pour in cornstarch slurry, stirring until soup thickens. Simmer for another 5 minutes. Serve warm with crackers or fresh bread.
Find more recipes from the chef at Waterfall Resort.