2 Tablespoons olive oil 1 onion, chopped 1 carrot, chopped 2 celery ribs, thinly sliced 2 cups gf chicken, fish or vegetable stock 1-1/2 cups 1% milk 1 cup half-and-half 2 cups red potatoes, peeled and cut into 1/2" pieces 8 oz. smoked salmon, broken into chunks 1 cup fresh or frozen corn 1 Tablespoon canned jalapeno peppers, minced 1/4 cup fresh salsa Fresh cilantro for garnish
Add oil to a large saucepan over medium-high heat. When hot, add onion, carrot and celery and saute for 5 minutes. Add broth, milk, half-and-half and stir. Add potatoes and bring to a simmer. Cover and cook over lowest heat for 15 minutes. Add salmon, corn, jalapeno peppers and salsa, stir and cook uncovered for 5 more minutes. Serve in individual soup bowls and sprinkle each with fresh chopped cilantro.