Ingredients

The following ingredients have 4 Servings
  • 1/4 cup unsalted butter
  • 1/2 yellow onion (diced)
  • 1 cup diced celery (about 2 stalks)
  • 1 cup diced carrots (about 1 large carrot)
  • 1/4 - 1 teaspoon chipotle chili powder
  • 2 cups diced potatoes (about 13 oz)
  • 1 (15 oz) can corn (drained)
  • 2 tablespoons capers
  • 2 cups chicken broth
  • 1 cup half and half
  • 1 (8 oz) package cream cheese (room temperature)
  • 1 (10.5 oz) package Sea Cuisine Honey Chipotle Salmon (baked according to package directions)
  • salt and pepper (to taste)

Instruction

  • In a large stockpot, melt butter over medium/medium-high heat.
  • Once melted, stir in onion, celery, carrots, and chipotle chili powder.
  • Cook about 5 minutes, stirring constantly, until veggies have started to soften.
  • Stir in potatoes, corn, capers, broth, half and half, and cream cheese.
  • Bring to a simmer, cover, and simmer 20-30 minutes, or until potatoes are tender, stirring occasionally.
  • While the soup is simmering, bake salmon according to package directions.
  • Flake cooked salmon with two forks and stir into soup.
  • Taste and re-season with salt, pepper, and/or chipotle chili powder and serve!