Smoked Salmon Chowder with Chiptole

Ingredients:

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

2 medium Yukon Gold or Red Potatoes, peeled and chopped (about 2 cups)

1 small onion, chopped

1 large carrot, peeled and chopped

2 celery ribs, thinly sliced

1 8oz can cut corn, drained (can sub frozen)

1 to 2 teaspoons chopped chipotle peppers in adobo sauce

1 12oz can evaporated fat-free milk

1 14.5oz can chicken, fish, or vegetable stock

1 cup half and half

2 tablespoons extra virgin olive oil

Fresh parsley for garnish, chopped

Procedure:

In a large stockpot or saucepan, heat olive oil on medium heat.

Once hot, add in onion, carrot, and celery, then cook for about 5 minutes, or until tender.

Add in the broth, milk, half and half, and the liquid from the smoked salmon pouch.

Add in potatoes, then bring to a simmer.

Cover, then cook on low until potatoes are almost tender, about 15 minutes.

Stir in smoked salmon, corn, and chipotle peppers, then continue cooking for about 5 minutes.

Garnish with chopped parsley.