Smoked Salmon Chowder

We just found out about Ivar's amazing smoked salmon chowder while my mom was out to visit this summer. So good! This is the closest I can get to the original:

2 slices bacon, cooked & crumbled

2 Tbs olive oil

1 cup of corn

1 sm Onion, diced
1/2 c Diced celery
3/4 lb Red potatoes, diced (about 1
-1/2 cups)
1 1/2 ts Minced garlic
3/4 ts Dried thyme
1 1/2 ts Dried tarragon
3/4 ts Dried dill weed
1/2 c All-purpose flour
1 1/2 tsp Old Bay seasoning
7 c Fish stock &/or clam juice
6 oz Smoked salmon, diced
1 Bay leaf
1 tb Lemon juice
1 1/2 ts Worcestershire sauce
1/8 ts Tabasco sauce
3/4 ts Pepper
2 ts Salt
1/4 c Chablis or other white wine
1 c Half-and-half
1/4 c Fresh chopped parsley

In a 4-quart pot over medium heat, Saute the corn, onion, celery, potatoes, garlic,thyme, tarragon and dill weed until the onions in leftover bacon grease or olive oil until onions are translucent. Reduce heat and add the flour and old bay seasoning, blending well. Stir in the stock. Add the smoked salmon, bay leaf, lemon juice, Worcestershire sauce, Tabasco sauce, pepper, salt and wine. Bring to a boil, reduce heat and simmer for 20
minutes.

Remove from heat, stir in half-and-half and parsley. Serve with oyster crackers or in a sourdough bread bowl.

Note: Fish stock can be made following the directions in many basic cookbooks, or it can be purchased frozen from Pastaworks or other specialty food stores, or in packets of dried soup mix in the supermarket. From the Oregonian FOODday, 1/5/93.