Ivar's Smoked Salmon Chowder

• 4 oz of smoked salmon (boneless/skinned)
• ½ cup finely chopped onion
• ½ cup finely diced celery
• 1 cup diced potatoes
• 1/3 cup butter
• 3/8 cup flour
• 2 ½ cups half-and-half, warmed
• ¼ cup water
• 2 teaspoon salt, to taste
• 1 dash pepper
• Diced garlic Clove
• ½ cup chopped Kale
Chop up onions, celery and fully cooked potatoes.
Sauté celery and onion with a little butter until translucent, then set aside.
In a large saucepan, melt the butter sautéed with garlic.
Add flour and stir in to the butter.
Slowly whisk in the warm half-and-half into pan with butter.
Cook and whisk until smooth and thick, about 5 minutes, add salt and pepper.
If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth.
Add the sautéed vegetables and broken up pieces of smoked salmon to the pan.
Stir well and adjust the seasonings if necessary and add Kale.
Simmer 10+ minutes

Enjoy!

Adapted from the Seattle Times Newspaper