2 Tablespoons extra-virgin olive oil
1 small onion, chopped
1 large carrot, peeled and chopped
2 celery ribs, thinly sliced
1 can (14.5 oz.) chicken, fish or vegetable broth
1 can (12 oz.) evaporated fat-free milk
1 cup half-and-half
2 medium Yukon Gold, Finnish or Red Potatoes, peeled and chopped (about 2 cups)
8 oz. Alaska Smoked Salmon, chunked
1 can (8 oz.) cut corn, drained
1 to 2 teaspoons chopped chipotle peppers in adobo sauce
Chopped parsley, as needed for garnish
Sauté 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.