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

Olive Garden® Zuppa Toscana

Makes: 6-8 servings

INGREDIENTS

* 1 lb ground Italian sausage
* 1½ tsp crushed red peppers
* 1 large diced white onion
* 4 Tbsp bacon pieces
* 2 tsp garlic puree
* 10 cups water
* 5 cubes of chicken bouillon
* 1 cup heavy cream
* 1 lb sliced Russet potatoes, or about 3 large potatoes
* ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

Buon appetito!