Ingredients
- 2 Tablespoons 2 Tablespoons extra-virgin olive oil
- 1 1 small onion, chopped
- 1 1 large carrot, peeled and chopped
- 2 2 celery ribs, thinly sliced
- 1 can 1 can (14.5 oz.) chicken, fish or vegetable broth
- 1 can 1 can (12 oz.) evaporated fat-free milk
- 1 cup 1 cup half-and-half
- 2 2 medium Yukon Gold, Finnish or Red Potatoes, peeled and chopped (about 2 cups)
- 8 oz. 8 oz. Alaska Smoked Salmon, chunked
- 1 can 1 can (8 oz.) cut corn, drained
- 1 1 to 2 teaspoons chopped chipotle peppers in adobo sauce
- Chopped parsley, as needed for garnish
Servings:
Units:
Instructions
- Saut 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 Alaska Smoked Salmon, corn and chipotle peppers; continue cooking an additional 5 minutes. Garnish with chopped parsley, if desired.
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