Salmon & Corn Soup

Salmon & Corn Soup

Text and Photo by Jac Kyles Baker 

Makes 1 to 2 servings

Ingredients

4 oz. salmon filet, cooked

1/2 small onion, chopped

2 cups frozen corn

2 cloves garlic, minced

1/2 small orange or red sweet pepper, diced

2 TB parsley, minced

1 1/2 cups chicken or vegetable broth

1 TB all purpose flour

1 TB unsalted butter

salt and pepper to taste

Preparation

In a large microwave safe bowl, microwave corn on HIGH 1 minute, covered.  Carefully remove bowl from microwave.

Add the rest of the vegetables to the corn.  Salt and pepper to taste.  Microwave on HIGH 2 minutes, covered.  Carefully remove bowl from microwave.  Drain excess water from vegetables.

Stir butter and parsley into vegetables.  Microwave on HIGH for 2 minutes.  Carefully remove bowl from microwave. Toss vegetables with flour.  Stir in water or broth.

Microwave on HIGH 2 minutes or until soup thickens slightly.  Carefully remove bowl from microwave. Stir in salmon.  Microwave on HIGH for 1 minute or until hot.

Carefully remove bowl from microwave. Stir soup. Serve immediately.