Salmon Chowder

• 2 slices Bacon, Chopped
• 1 Tablespoon Butter
• 1 whole Small Onion, Chopped
• 1 whole Carrot, Chopped
• 1/4 stalks Celery, Chopped
• 2 whole Medium Size Potatoes, Diced
• 1 Tablespoon Flour
• 1 teaspoon Thyme
• 3 cups Fish Broth
• 1/2 pounds, 2-5/8 ounces, weight Salmon
• 3/4 cups Heavy Cream
• 1 Tablespoon Lemon Juice
• 1 teaspoon Salt
• 1/2 teaspoons Black Pepper

1. In a large pot saute the chopped bacon with the butter. When crispy add in chopped onion and let sweat. Then add chopped carrot, celery and potatoes, stir. Add flour, thyme and 3 cups of fish broth. Cover with a lid and let simmer for about 10 minutes. Chop up salmon into cubes, add it to the pot with heavy cream, lemon juice, salt and pepper. Keep cooking for about 15 more minutes. Ladle soup into serving bowls

bacon, butter, onion, carrot, ubc stalks celery, potatoes, flour, thyme, fish broth, salmon, heavy cream, lemon juice, salt, black pepper

Taken from tastykitchen.com/recipes/soups/salmon-chowder-2/ (may not work)