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PUBLISHED: 4:16 PM on Wednesday, October 10, 2007
Recipe of the WEEK: Alaska Smoked Salmon and Chipotle Chowder
2 T. extra-virgin olive oil

1 small onion, chopped

1 large carrot, peeled and chopped

2 celery ribs, thinly sliced

1 can (14.5 oz.) chicken, fish or vegetable broth

1 can (12 oz.) evaporated fat-free milk

1 c. half-and-half

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

8 oz. smoked salmon, chunked

1 can (8 oz.) cut corn, drained

1-2 tsp. chopped chipotlepeppers in adobo sauce

Chopped parsley, as needed for garnish

Sauté onion, carrot and celery in oil until tender, about 5 minutes, in stockpot or saucepan. Stir in broth, milk and half-and-half. Add potatoes. Bring to simmer and cook, covered, on low until potatoes are almost tender, about 15 minutes.

Stir in smoked salmon, corn and chipotle peppers; continue cooking an additional 5 minutes. Garnish with chopped parsley, if desired. Serves 6.

Courtesy of the Alaska Seafood Marketing Institute

www.chezalaska.com

Coming Soon to Chez Alaska Cooking School

Real Food, Real Fast ~ October 23 at 6:30

Gingerbread Houses ~ November 24

Holiday Cooking 101 ~ November 3Two classes. Be sure to sign up early as class size is limited.See our website for details.

Call 957-0327 or check online for class schedules.

www.chezalaska.com.


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