Hearty Chowder featuring Smoked Salmon

Ingredients 0/17

Step 1

Cook the bacon in a large pot over medium heat. Let it cook for a few minutes so some of the fat renders out, then toss in the onions and celery. Keep stirring everything until the bacon is nice and crispy and the veggies have softened.

Step 2

Add the carrots, green onions, and parsley to the pot. Pour in the water and fish stock, then season with salt, pepper, and dill. Cover the pot and let it simmer gently on low heat until the carrots are tender, about 15 minutes. After that, throw in the potatoes and keep simmering for another 20 minutes or so, until they’re soft.

Step 3

While the soup is simmering, melt the butter in a small skillet over medium heat. Stir in the flour until it forms a smooth paste and cook it a bit until it turns a light brown. Slowly add a splash of milk to loosen the roux, then pour this mixture back into the soup. Add the rest of the milk and stir everything together, warming it through.

Step 4

Once the soup has thickened a bit, stir in the white wine if you’re using it. Add the lemon juice, smoked salmon, and corn, then cook over medium heat just until everything is heated through—avoid boiling. Serve it up warm and enjoy!