1 onion, diced small
1 red pepper, diced small
3 stalks celery, diced small
3 ears of corn, remove corn from cob
8 oz. salmon, diced 1/2" x 1/2"
1 quart of vegetable stock or seafood stock
1 cup heavy cream
1 tbsp  thyme
1 tbsp dill
1 tbsp basil
salt and pepper to taste
 

1. Saute the onions, celery, and peppers until the onions
are translucent.

2. Add basil, thyme and dill and stir to coat the vegetables.

3. Add the stock, corn and salmon.  Bring to aboil and then reduce
to a simmer for about 20 minutes. 
Add salt and pepper to desired taste.
 

ENJOY!