Gracie’s Favorite Smoked Salmon Chowder

 https://pinchofyum.com/smoked-salmon-chowder

Gracie LOVES smoked salmon in any form, but especially in chowder. Unfortunately, she doesn’t like the taste of wine in cooking, so we subbed clam juice but use link above for original recipe 

This is also good with corn added along with the potatoes.  And serving with oyster crackers is a must

• 1 Tbs oil (we use avocado)
• 3 strips bacon, chopped
• 1 onion, chopped (about 2 cups)
• 5 carrots, peeled and diced (about 2 cups)
• 3 celery stalks, sliced into small pieces (about 2 cups)
• 1 cup clam juice 
• 6–7 new potatoes, washed and diced
• 1 tsp each dried thyme, smoked paprika, & lemon pepper
• 4 cups broth (I used chicken broth but veg would work)
• 2 cups milk
• 1 tablespoon flour
• 1 cup cream
• 12–16 ounces smoked salmon (mine was hot smoked salmon which has a jerky-like texture and is already fully cooked)

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INSTRUCTIONS

1. Heat the oil in a large pan over medium high heat. Sauté bacon until crispy. Remove from pan. 
2.  Add the onion, carrots, and celery to pan w bacon drippings.  Saute until fragrant and soft. Add the clam juice  to deglaze the pan and get all those yummy browned bits up in the mix.
3. Add the potatoes, seasonings, and 2 cups of the broth. Simmer until the potatoes are fork tender. Whisk the flour into the milk and add to the pan (this helps it thicken up a little bit – more flour = more thickening). Add 1 cup of broth and simmer for 5-10 minutes or until the soup starts thickening just slightly.
4. Add the cream, bacon, and smoked salmon just before serving. If you let the salmon simmer with the soup for too long, it will get mushy. Taste, adjust, and add the last cup of broth to thin out the consistency of the soup as desired. Season with salt and pepper (Keith & I like blackening seasoning to up the spice level)