Smoked Salmon Chowder - cooking recipe

Ingredients

8 -12 ounces kippered smoked salmon, flaked into bite size chunks
2 tablespoons butter
3 medium potatoes, skin on (4 cups cubed)
1 large white onion, peeled (2 cups diced)
1 cup sliced mushrooms
2 tablespoons butter
1 1/2 cups chopped carrots
2 tablespoons super fine flour
2 (14 ounce) cans chicken broth
1 (13 1/2 ounce) can coconut milk
1 tablespoon herbes de provence (with lavender)
1 teaspoon ground cinnamon (more or less, according to taste)
sea salt
fresh ground black pepper

Preparation

Cut potatoes into 1/2-inch cubes, leaving skin on. Place in bowl and cover with cold water.
Melt the butter in a large pot over medium heat.
Dice onion and add to melted butter. Saute until onion starts to become translucent.
Drain water from potatoes. Rinse and drain again.
Add potatoes to onions in pan. Cook 5 minutes, stirring occasionally.
Coarsely chop enough carrots to make 1 1/2 cups. (I use the baby peeled carrots and chop in a food processor).
Add carrots and mushrooms to mixture in pot. Continue cooking, stirring occasionally.
When vegetables are almost tender add flour and stir to mix it in well.
Let cook 3-5 minutes, stirring often to prevent sticking or burning.
Gradually add chicken broth. Stir well. Bring to a low simmer.
Stir in coconut milk (be sure to shake the can well before opening).
Turn heat to low.
Stir in smoked salmon.
Stir in herbs de provence and ground cinnamon.
Continue cooking over low heat 5-10 minutes, stirring occasionally.
Add sea salt and fresh ground pepper to taste.
**IMPORTANT: Do not add salt until after you have tasted it. The saltiness of the salmon you use will influence how much salt you need to add, I did not add any additional salt.