2 medium potatos, peeled and diced
2 stalks celery, diced
1 medium onion, diced
1 small green pepper, diced
2 jalepeno peppers, diced
4 cloves garlic, finely chopped
1 can creamed corn
1 small package of frozen corn niblets
1 fresh salmon fillet (about 3/4 lb) skinned and cut into 3/4 inch cubes
Diced Smoked fish to taste (don't overdue it, a little goes a long way, but it adds a nice smoky flavor, and takes the place of smoked bacon or fatback called for in many chowder recipes)
1/2 cup Skim Plus milk (or milk of your choice)
A little half-and-half, maybe 1/4 cup -- add more or less milk and/or half-and-half to achieve the consistency you desire in the chowder. I wanted it kind of thick.
1 Tbs olive oil for sweating the vegetables
1 Tbs sherry (just for the nice flavor it imparts -- leave it out or use more as you desire)
1/2 tsp red pepper flakes for a little more kick
2 Tbs butter
salt and black pepper to taste
Directions:
Saute the potatoes, celery, onion, green pepper, jalepeno pepper, and garlic in a little olive oil in a large pot over medium heat to soften them and give them flavor. Add enough water to just cover the vegetables and simmer for 10 minutes or until potatos are cooked. Drain the water and add the creamed corn and corn niblets to the pot, followed by the milk, half-and-half, sherry, butter, and red pepper flakes. Add the cubed salmon and smoked fish and then salt and black pepper to taste. Simmer for about 20 minutes to be sure the salmon is cooked