Yield: 12 servings
1 /4 cup extra-virgin olive oil
2 small onions, chopped
2 large carrots, peeled and chopped
4 ribs celery, thinly sliced
29 oz.chicken, fish or vegetable broth
24 oz.evaporated fat-free milk
2 cups half-and-half
4 medium Yukon Gold,Finnish or red potatoes, peeled, chopped (about 4 cups)
1 lb.smoked salmon,chunked
1 lb.cut canned corn,drained
2-4 tsps.chopped chipotle peppers in adobo sauce
as needed chopped parsley
- Saute onion, carrot and celery in oil until tender, about 5 minutes. Stir in broth, milk and half-and-half. Add potatoes; bring to a simmer and cook, covered, until potatoes are almost tender, about 15 minutes.
- Stir in smoked salmon, corn and chipotle peppers; continue to cook 5 minutes more. Garnish with chopped parsley, if desired. Recipe and photo from Alaska Seafood Marketing Institute.