Salmon Chowder

Salmon Chowder

Ingredients:

• 2 Tbsp butter
• 1 yellow onion, chopped
• 1 large leek, white and light green parts thinly sliced
• 4 cloves garlic, minced
• 1 jalapeno, seeded and minced
• 1 lb red or yellow potatoes, chopped
• 3 stalks celery, chopped
• 1 tsp dried thyme, ground
• 1 tsp dried sage, ground
• ½ tsp celery seed, ground
• 1 tsp garlic powder
• 1 tsp ground black pepper
• 1 bay leaf 
• ½ cup dry white wine
• 3 cups chicken broth or stock
• 1 ½ cups half and half
• ¼ cup all purpose flour
• 2 cups frozen corn
• 5 oz smoked salmon, skin removed and chopped
• 1 lb fresh salmon, cut into chunks
• Handful flat leaf parsley, chopped

Instructions:

1. Melt butter in a large dutch oven over medium heat. Add onion and leek to the pot. Cook and stir until softened and lightly browned, about 5 minutes. Add garlic and jalapeno, cooking and stirring until fragrant, about a minute. Add the potatoes and celery, cooking until starting to soften, about 5 minutes. Stir in thyme, sage, celery seed, garlic powder, black pepper, and bay leaf. Add wine, bring to a boil and simmer for 5 minutes. Next add the chicken broth, bring to a boil, reduce heat to a simmer. Cook uncovered for 15 minutes or until vegetables are tender.
2. Whisk flour into the half and half until smooth. Slowly pour into the soup, stirring continuously. Bring to a boil, reduce heat and simmer until thickened, about 3-5 minutes. Stir in frozen corn and smoked salmon. Lay chunks of salmon on top. Cover and cook for another 5-10 minutes or until salmon is flaky and cooked through.Taste and adjust seasonings if desired. Serve with fresh parsley.

Serves 4-6