It’s been really DAMP and cold here all week – ok, not Pittsburgh cold, but still. That kind of weather really gets me in the mood for some good comfort food, and I have been cooking some of my favorites and thought I would share a few with you. Yesterday I tried a new recipe that is seriously going on my list of favorites. It’s good enough for company,  makes A LOT so you can easily freeze half for another meal (gotta love the 2-for-1 cooking time), and it’s easy. We are soup lovers, so even better. Use your food processor for the chopping & this goes together really fast!

SMOKED SALMON WHISKEY CHOWDER

1/4 c butter

2 onions, finely chopped

6 stalks of celery, finely chopped

6 small red or white potatoes, peeled and diced (2-3 cups)

1/2 c chopped fresh fennel bulb (i omitted – didnt have any)

2 c milk

2 – 8oz bottles of clam juice (in cocktail mixer section)

2 1/2 c corn kernels

1 c heavy cream

4 T tomato paste

1 lb smoked salmon, cut into small pieces (i used 8 oz – it’s expensive – i thought it was just right, but if you prefer a stronger taste use more)

juice & zest of 1 lemon

1/4 c chopped fresh dill

2 oz Jack Daniels (essential – the flavor really pops after you add this!)

salt & pepper to taste

* Melt butter in lg stock pot, & saute onions & celery over med heat till softened. Add potatoes & fennel & saute briefly before pouring in milk & clam juice. Cover & simmer on low/med until potatoes are soft, @20 min (mine took 30). Add corn, cream, tomato paste; cook 5 minutes. Add salmon, lemon juice & zest, dill, & whiskey. Salt & pepper to taste. Mine was thick, and we like it that way – if you want it a little “soupier” decrease the corn & potatoes.

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