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Smoked Salmon & Corn Chowder

Source of Recipe


Seattle Post-Intelligencer






List of Ingredients



• 6 large potatoes, diced
  
• 4 cloves garlic, chopped
  
• 1/2 tsp salt
  
• 1-inch sprig rosemary
  
• 1 Tbsp virgin olive oil
  
• 1 Tbsp butter
  
• 2 onions, chopped
  
• 2 cups corn kernels (frozen works fine)
  
• 4 cups milk (nonfat is fine)
  
• 1 cup half-and-half, optional
  
• 8 ounces smoked salmon, flaked
  
• 1/2 cup flat-leaf Italian parsley, shredded
  






Instructions



1. In a large pan, cover potatoes with cold water. Add 2 cloves garlic, salt and the rosemary; bring to a boil over high heat. Reduce heat to medium-low and simmer until fork-tender.
   
   
2. Skim off foam; pour off half of the broth, remove rosemary and set aside. In a soup pot, heat oil, butter, remaining garlic and onions over medium-high heat and cook until soft, 2 to 3 minutes.
   
   
3. Add potatoes and reserved broth, corn, milk, half-and-half and samon. Heat over medium-low heat, stirring occasionally, until hot throughout.
   
   Serve hot, garnished with fresh parsley.
   
   Serves 6 to 8