Smoked Salmon and Cod Chowder

Ingredients:

8oz Alaska Smokehouse Smoked Salmon, liquid reserved, skin removed, flaked

10oz cod fillets, fresh or frozen and thawed

2 medium potatoes, diced

1 large leek, (white and light green part only) thinly sliced

1 medium onion, finely chopped

1 can seafood, vegetable, or chicken stock

1/2 cup water

2 tablespoons butter

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh parsley

2 tablespoons cornstarch

1-1/2 cups milk

Salt and pepper to taste

Procedure:

Melt butter in a large saucepan over medium heat, then add onions and leeks and cook for 2-3 minutes until softened.

Add in the potatoes, broth, liquid from smoked salmon pouch, and water, then bring to a boil.

Reduce heat and simmer for about 10 minutes, or just until potatoes are tender.

Rinse off the ice glaze from frozen cod under cold water, then pat dry.

Turn off the heat and gently add the cod and herbs to the soup.

Optional, add in frozen peas or corn when adding in the frozen cod.

Return heat to a simmer, then cover and cook for 4-5 minutes for frozen cod or 2 minutes for fresh/thawed cod.

Break the cod into large chunks, then add in the smoked salmon.

In a small bowl, mix the cornstarch with 2-3 tablespoons milk until smooth.

Stir the cornstarch mixture into the remaining milk, then pour the milk into the saucepan.

Heat, stirring frequently and gently, until the chowder thickens and is piping hot and cooked through.

Season with salt and pepper to taste.

Garnish with dill and parsley.

Serve with crusty bread or crackers.