Smoked Salmon Chowder

It has begun. The Christmas season is upon us, I am starting the day off right with a peppermint mocha, maple sausage and writing my christmas cards. In the background White Christmas plays on the TV and a fire roars. I can't help but to feel so full of the spirit, soon the decorating will ensue! Everything about the season makes me feel cozy, even though its only a whopping 29 degrees outside. We have to ensure a warm belly, so here's a recipe to feed you and a whole dinner party! Enjoy each other's company and have a meal together.

Ingredients:

• 12 ounces baby red potatoes, scrubbed
• 4 ounces (8 tablespoons) unsalted butter, divided
• 1/2 of a large yellow onion, diced
• 1 tablespoon minced garlic
• 1/2 teaspoon ground black pepper
• 1/4 cup + 2 tablespoons all-purpose flour
• 3 cups water (more to thin if needed)
• 4 oz tomato paste
• 1 short container of half and half
• 4 ounces cream cheese, cut into 1" chunks and softened
• 1 canned whole kernel corn, drained
• 1 pound smoked salmon shredded
• salt to taste
• 2 tbsps your choice of hot sauce

Hey! Let's dance!

Directions:

1. In a large pot boil your potatoes until soft. Drain and set aside to cool. 
2. When cooled down, dice your potatoes and keep to the side.
3. In a large stock pot, add your butter and onion, cook until translucent. 
4. Add your flour and stir until thick. 
5. Next add your water and bring to a boil. Add your half and half. Then slowly add the rest of your ingredients. Keep stirring until cream cheese is is melted, and tomato paste is broken up. 
6. Add your diced potatoes and mix well. 
7. Serve hot!

Have a wonderful Holiday Season and happy eating everyone!