Adobo usually contains chopped or pureed chipotle (smoked) chiles, garlic, vinegar, onions, and tomatoes. Use a commercial adobo sauce, or see below for a recipe for homemade adobo sauce.
You can make this recipe with half-and-half, or substitute evaporated fat-free milk (plus any water needed to thin it) for a lower-calorie chowder.
Alaskan Smoked Salmon and Chipotle Chowder
Prep time 30 minutes
2 tablespoons organic extra virgin olive oil
1 small onion, chopped
1 large carrot, peeled and chopped
2 celery ribs, thinly sliced
1 can (14.5 oz) chicken, fish or vegetable broth
1 can (12 oz) evaporated fat-free milk
1 cup half-and-half (or 1 cup evaporated fat-free milk)
2 medium Yukon Gold, Finnish or Red Potatoes, peeled and chopped (about 2 cups)
8 oz Smoked Alaskan Salmon, chunked
1 can (8 oz) cut corn, drained
1‒2 teaspoons chopped chipotle (smoked jalapeño) peppers in adobo sauce
- Sauté onion, carrot and celery in oil until tender, about 5 minutes, in stockpot or saucepan. Stir in broth, milk and half-and-half. Add potatoes, bring to simmer and cook, covered, on low until potatoes are almost tender, about 15 minutes.
- Stir in Smoked Salmon, corn and chipotle peppers; continue cooking an additional 5 minutes. Garnish with chopped parsley, if desired.
This will keep several weeks in the fridge in an airtight container, or you can can (pasteurize) it in mason jars.
12 chipotle peppers (smoked, dried jalapeño peppers)
4 cups water
1/2 cup onion, diced
1/3 cup apple cider vinegar
1/4 cup ketchup
3 cloves garlic, crushed or sliced
pinch of cumin, oregano, and salt to taste
Combine all ingredients in a heavy sauce pan. Cook over a very low heat for 1‒2 hours until the chilies are very soft and the liquid has been reduced to about 1 cup; or put in a slow cooker overnight.
Beat with a mortar and pestle or put in blender to puree for a thick sauce.