Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add ½ cup of diced onion, ½ cup of diced celery, and ½ cup of diced carrot. Sauté for about 5–7 minutes, until softened.

Stir in 1 minced garlic clove and cook for another minute until aromatic.

Pour in 2 cups of chicken broth and 2 cups of milk, stirring well. Bring to a gentle simmer.

Add 2 diced medium potatoes, stirring into the broth. Bring to a boil, then reduce heat and simmer for 10–12 minutes until tender.

Gently fold in 1 pound of salmon fillets and ½ cup of corn kernels. Cook for another 5–7 minutes until the salmon is cooked through.

Stir in 1 teaspoon of fresh thyme and season with salt and pepper to taste.

Optional: Add 1 tablespoon of lemon juice and sprinkle with 2 tablespoons of freshly chopped parsley before serving.