Smoked Salmon Chowder

Chef Debbie Bennett Smoked Salmon ChowderRecipe


1 lb. bacon
1/4 cup flour
2 bay leaves
3 cups of heavy cream
1 large onion
4 cups raw potatoes
2 sprigs of thyme
1 1/2 cups butter
3 celery stalks
6 cups water
1 can drained corn
1/2 lb. of smoked salmon
chopped parsley
salt and pepper


1. Cook pound of bacon until crisp. Set bacon aside and cool. Chop into garnish size pieces. Drain cooking pan of bacon grease leaving a coat for cooking onions and celery
2. Next, add to pot, 4 cups of raw cubed pototatoes, 6 cups of water, 1 can drained corn, 1/2 lb. smoked salmon, 2 bay leaves and 2 sprigs of thyme. Cook potatoes until they are tender to the fork.
3. When potatoes are cooked, slowly pour cream mixture into pot with potato mixture. At this time, add any other desired seafood, i.e., clams, halibut, crab, etc. Season with salt and pepper. Garnish individual bowls with chopped bacon and parsley. Serves 10.

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