Baked Smoked Salmon Chowder

1. 1

   Preheat oven to 400 deg.

2. 2

   Saute garlic and onion in olive oil over medium heat. Add potatoes and stir to coat for 2 minutes. Add half and half and juice from salmon packet. Add salt (1 tsp) and pepper to taste. Bring to a boil for 15 minutes until potatoes are al dente firmness.

3. 3

   Pulse bread slides in food processor to a coarse texture and add chives and pulse until blended and add sour cream. Add salt and pepper to taste.

4. 4

   To the potato mixture, add salmon coarsely chopped into 1-2 inch pieces. Add heavy cream and bring to a boil over medium to high heat for 2 minutes until the liquid begins to thicken. Turn off heat, stir in cornstarch mixture, and pour into 2 1/2 quart casserole dish. Top with bread crumb mixture.

5. 5

   Bake in 400 deg. oven for 20 minutes until bubbling around sides and bread crumbs are browned.

* Per serving · 4 servings · Values may vary.