Smoked Salmon and Potato Chowder

Ingredients

• 10 slices bacon, chopped
• 2 large onions, finely chopped
• 4 stalks celery, finely chopped
• 3 carrots, finely chopped
• ½ cup water
• 6 cups fish stock
• salt to taste
• 1 ½ tablespoons ground black pepper
• 1 ½ tablespoons dried dill weed
• 8 red potatoes, cubed
• 1 cup butter
• 1 cup all-purpose flour
• 5 cups milk
• ¾ cup white wine (Optional)
• ¼ cup lemon juice
• 1 ½ pounds flaked or chopped smoked salmon
• 1 ½ cups frozen corn kernels

Step 1

Cook the bacon in a large pot over medium heat. Let it cook for a few minutes so it releases some of its fat, then add the onions and celery. Keep stirring until the bacon is nice and crispy and the veggies have softened. Toss in the carrots, green onions, and parsley, then pour in the water and fish stock. Season everything with salt, pepper, and dill. Cover the pot and let it simmer gently for about 15 minutes, until the carrots are tender. Add the potatoes next and cook for another 20 minutes or until they’re soft.

Step 2

While that’s cooking, melt the butter in a small pan over medium heat. Stir in the flour until it forms a smooth paste and cook it, stirring, until it turns a light brown. Add a splash of milk to loosen it up, then pour this mixture back into the pot with the veggies. Pour in the rest of the milk and stir well as the soup warms up.

Step 3

Once the chowder has thickened a bit, stir in the white wine if you’re using it, followed by the lemon juice, smoked salmon, and corn. Heat everything through over medium heat, but don’t let it boil. When it’s hot and ready, ladle it into bowls and enjoy!