- 10 strips raw bacon, chopped
- 2 large onions, minced
- 4 stalks celery, minced
- 3 carrots, finely chopped
- 5 green onions, finely diced
- 3/4 bunch fresh parsley, chopped
- 1/2 cup water
- 1 1/2 tablespoons dry dill
- 1/3 tablespoons black pepper
- 6 cups fish broth (water mixed with fish base)
- 8 red potatoes, chopped
- 1 cup butter
- 1 cup flour
- 5 cups milk
- 3/4 cup white wine
- 1/4 cup lemon juice
- 1 1/2 cups corn kernels
- 1 1/2 pounds smoked salmon (sockeye preferred), flaked
- Chop bacon and sauté in a large pot with onions, celery, carrots, green onions, and parsley for about 4-5 minutes over medium heat.
- Slowly add in water and cover for 1 minute.
- Add dill, black pepper and fish broth and simmer until carrots are tender.
- Add the chopped red potatoes and simmer until tender.
- In a separate saucepan, mix the butter and flour over medium heat and stir to make a roux, or paste. Before adding this mixture to the pot, add a few large spoonfuls of the hot broth to the roux for thinning and bring it to the proper temperature. Add this thinned roux to the pot with vegetables and broth. Stir thoroughly and let simmer for 5 minutes.
- Add milk, stir and bring to a simmer, allowing it to thicken slightly.
- Add white wine, lemon juice, corn and flaked salmon. Continue simmering, stirring frequently, until the desired thickness is obtained. A little water may be added if chowder becomes too thick.