Smoked Salmon Chowder


  • 10 slices Bacon, chopped
  • 2 ea Yellow Onion Lrg., finely chopped
  • 4 ea Celery Stalks, finely chopped
  • 3 ea Carrot Med., finely chopped
  • 5 ea Green Onions, finely chopped
  • 1/3 cup Parsley, chopped
  • ½ cup water
  • 6 cup fish stock
  • 1.5 tbls ground black pepper
  • 1.5 tbls dried dill weed
  • 12 ea red potatoes cubed
  • 1 cup butter
  • 1 cup all purpose flower
  • 5 cups milk
  • 1/3 cup white wine
  • 1 lemon juiced
  • 1.5 lbs. Smoked salmon, chopped
  • 1.5 cup corn kernals

Place bacon into large pot over medium heat. Cook for a few minutes to release some of the drippings, add onions & celery. Cook and stir until bacon is crisp and vegetables are tender.· Put in carrots, green onions, parsley and then pour in the water and fish stock. Season soup with salt & pepper and dill to taste. Cover and simmer for 15mins. Add the potatoes and simmer for 20mins.· Melt butter in small skillet over medium heat. Stir in flour until smooth. Continue to cook and stir until mixture is light brown. Pour in a little milk to thin the roux, then pour into pot with vegetables. Add rest of milk into pot and heat through, stirring constantly.· When soup has thickened slightly, stir in the white wine, lemon juice, smoked salmon and corn. Cook over medium heat until hot.Prep Time: 20 Minutes Cook Time: 45 Minutes Servings 6-8