Seafood Steward's

Smoked Salmon Chowder (serves 6-8)

Ingredients

2 strips bacon (crisply fried and chopped), 2-teaspoons tarragon, 1/4-cup parsley (chopped), 2 large garlic cloves (minced), 3 large celery ribs (thinly slices on the bias), 1 large onion (chopped), One 10-ounce bag frozen corn (thawed), two 14-ounce cans chicken stock or broth, 4-cups red potatoes (diced with skin on), 3-cups half&half or whole milk, 8 to 12 ounces smoked salmon (cut into small bite-sized pieces with all the bone and skin removed), salt & pepper to taste. 

Directions:

Use a thick-bottomed stock pot over medium-low heat to saute bacon until approximately half done.  Add herbs and vegetables (except potatoes) and continue to cook until vegetables are tender.  Stir often.  Do not brown. 

Add chicken broth and potatoes.  Increase heat to medium-high and cook until potatoes are tender.  Reduce heat to medium.  Add half & half and bring to a simmer while stirring. Add smoked salmon and continue to simmer for 5-minutes.  Stir and season to taste. 

Serve with hot corn bread and lots of butter!  A small, crisp green salad and your favorite Chardonnay are welcome additions to this "cold weather comfort food". 

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