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
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.
