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Preparation

1. Chop carrot, celery and onion.
2. Melt the butter in a 3-quart saucepan on stove top burner set to medium-high heat. Add the vegetables to the saucepan and cook until tender.
3. Add the pre-cooked salmon chunks to the pan.
4. Stir in the chicken broth, milk and black pepper. Bring mixture to a near-boil, but do not boil. Reduce heat to simmer.
5. Combine the cornstarch and water. Slowly pour into broth mixture, stirring, until the soup is thickened.
6. Simmer for another five minutes. Serve warm and enjoy!