Yield: 12 servings 1 /4 cup extra-virgin olive oil 2 small onions, chopped 2 large carrots, peeled and chopped 4 ribs celery, thinly sliced 29 oz.chicken, fish or vegetable broth 24 oz.evaporated fat-free milk 2 cups half-and-half 4 medium Yukon Gold,Finnish or red potatoes, peeled, chopped (about 4 cups) 1 lb.smoked salmon,chunked 1 lb.cut canned corn,drained 2-4 tsps.chopped chipotle peppers in adobo sauce as needed chopped parsley Saute onion, carrot and celery in oil until tender, ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.