[ingredients title=”Ingredients”]

• 1 tablespoon butter
• 1 tablespoon oil
• 1 bunch scallions, sliced
• 1 stalk celery, diced
• 3 cloves garlic, minced
• ⅛ teaspoon crushed red pepper flakes
• Salt and pepper, to taste
• 2 tablespoons flour
• 1 quart whole milk
• 1 cup vegetable stock or water
• 1 pound white potatoes, diced into ½-inch pieces
• ¾ pound skinless salmon fillet, cubed
• 2 cups frozen corn
• Chopped fresh parsley

[/ingredients]

[directions title=”Directions”]

1. In a large dutch oven or stockpot over medium heat, add butter and oil. Add green onions, celery, garlic, red pepper, salt, and pepper. Stir occasionally until celery softens, about 5 minutes. Add flour and stir 1 minute.
2. Stir in milk and vegetable stock, add potatoes and bring to a simmer, stirring occasionally. Cook until potatoes are tender, about 10-15 minutes. Add the salmon and corn, cooking until salmon is cooked through, about 5 minutes. Top with fresh parsley.

[/directions]