• 2 tablespoons unsalted butter
• 1 pound salmon, skinless fillet, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 medium diced onion
• 1 teaspoon salt
• 2 cups celery, chopped, about 3 stalks
• 2 garlic cloves, minced
• 1 1/2 pounds red-skinned​ potato, small, scrubbed, cut into 3/4-inch pieces

• 8 cups chicken stock
• 1 cup frozen corn
• 1/2 cup frozen okra, cut into 1/2-inch pieces, optional
• 1/2 teaspoon black pepper
• 1 cup plain Greek yogurt, room temperature
• Parsley, minced,

1. Heat butter in a 6-quart saucepan or small Dutch oven over medium heat. Place salmon in the pan in a single layer; cook, turning once, until browned and cooked through, about 5 minutes. Cooking time will vary depending on the thickness of the salmon. Remove salmon to a plate and set aside.

2. Heat oil in the same pan over medium heat. Add onion and salt; sauté until onion is tender but not browned, about 4 minutes. Add celery and garlic; sauté 30 seconds. Add potatoes; stir to coat. Stir in stock, corn,
okra (if using), and pepper. Bring to a boil; reduce heat to low. Cover and cook until potatoes are tender, about 8 minutes.

3. Remove soup from heat. Remove 3 cups of the soup and puree it in a blender until smooth. Add yogurt and process on low just until blended. Add puree, half at a time, to soup and mix well. Gently stir in the
reserved salmon and heat through over low heat. Garnish with parsley