Ingredients
2 tablespoons unsalted butter
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
Kosher salt and freshly ground pepper
1 pound baby potatoes, scrubbed and cut into 1/4-inch rounds
2 cups low-sodium chicken broth
2 cups fresh corn kernels (from 2 ears), or 10 ounces frozen
1 zucchini, halved lengthwise and cut crosswise into 1/4-inch pieces
1/2 cup heavy cream
4 ounces hot-smoked salmon, skin removed, cut into 1/2-inch pieces
Oyster crackers, for serving
Preparation
Melt butter in a pot over medium heat. Add onion, celery, and carrot; season with salt and cook, stirring occasionally, until soft, about 6 minutes. Add potatoes, broth, and 2 cups water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 10 minutes. Add corn and zucchini; simmer, stirring occasionally, until just tender, 5 to 7 minutes. Remove from heat; stir in cream and fish. Season with pepper and serve with oyster crackers.
