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OxfordPress.com

New Potato And Smoked Salmon Chowder

Makes 4 to 6 servings

2 tablespoons unsalted butter

2 cups chopped onion

1/2 cup diced celery

1 1/2 tablespoons minced garlic

1/2 teaspoon salt

pinch of cayenne

1/4 teaspoon finely ground black pepper

1 bay leaf

2 sprigs flat-leaf parsley

4 cups low-salt chicken broth

1 pound red potatoes, unpeeled but cut into chunks

1/2 cup half and half *

6 ounces hot-smoked salmon, pulled into flakes **

3 tablespoons minced fresh chives coarsely

Ground black pepper

In a large pot, heat the butter until melted, then add the onion and celery, and cook over medium low heat for about 4 minutes. Add the garlic and cook another 4 minutes, until the onion is softened but not browned.

Add the salt, cayenne, pepper, bay leaf, parsley and broth. Add the potatoes and bring soup to a simmer. Cook 10 to 15 minutes until the potatoes are soft but not mushy. Remove the bay leaf and parsley from the soup, and stir in the half and half plus the smoked salmon. Cook until the soup is hot. Serve with a sprinkle of chives and coarse black pepper.

* Fat-free half and half is an option.

** Hot-smoked salmon is frequently sold in four-ounce packages.

• Exploring new uses for coffee led me to this recipe.