Smoked Salmon Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 8 -12 ounces kippered smoked salmon, flaked into bite size chunks
• 2 tablespoons butter
• 3 medium potatoes, skin on (4 cups cubed)
• 1 large onion, peeled (2 cups diced)
• 1 cup sliced mushrooms
• 2 tablespoons butter
• 1 1/2 cups chopped carrots
• 2 tablespoons super fine flour
• 2 (14 ounce) cans chicken broth
• 1 (13 1/2 ounce) can coconut milk
• 1 tablespoon herbes de provence (with lavender)
• 1 teaspoon ground cinnamon (more or less, according to taste)
• sea salt
• fresh ground black pepper

Recipe

• 1 cut potatoes into 1/2-inch cubes, leaving skin on. place in bowl and cover with cold water.
• 2 melt the butter in a large pot over medium heat.
• 3 dice onion and add to melted butter. sauté until onion starts to become translucent.
• 4 drain water from potatoes. rinse and drain again.
• 5 add potatoes to onions in pan. cook 5 minutes, stirring occasionally.
• 6 coarsely chop enough carrots to make 1 1/2 cups. (i use the baby peeled carrots and chop in a food processor).
• 7 add carrots and mushrooms to mixture in pot. continue cooking, stirring occasionally.
• 8 when vegetables are almost tender add flour and stir to mix it in well.
• 9 let cook 3-5 minutes, stirring often to prevent sticking or burning.
• 10 gradually add chicken broth. stir well. bring to a low simmer.
• 11 stir in coconut milk (be sure to shake the can well before opening).
• 12 turn heat to low.
• 13 stir in smoked salmon.
• 14 stir in herbs de provence and ground cinnamon.
• 15 continue cooking over low heat 5-10 minutes, stirring occasionally.
• 16 add sea salt and fresh ground pepper to taste.
• 17 **important: do not add salt until after you have tasted it. the saltiness of the salmon you use will influence how much salt you need to add, i did not add any additional salt.