Smoked Salmon Chowder

• 14 cup margarine
• 2 tablespoons bacon fat
• 1 small onion, diced
• 12 cup celery, diced
• 34 lb red potatoes (about 1 1/2 cups)
• 1 12 teaspoons garlic, minced
• 34 teaspoon dried thyme
• 1 12 teaspoons dried tarragon
• 34 teaspoon dried dill weed
• 12 cup all-purpose flour
• 1 12 teaspoons paprika
• 7 cups fish stock
• 6 ounces smoked salmon, diced
• 1 bay leaf
• 1 tablespoon lemon juice
• 1 12 teaspoons Worcestershire sauce
• 18 teaspoon Tabasco sauce
• 34 teaspoon pepper
• 2 teaspoons salt
• 14 cup white wine
• 1 cup half-and-half
• 14 cup chopped fresh parsley

1. In 4 quart pot melt margarine and bacon fat.
2. Saute the onion, celery, potatoes, garlic, thyme, tarragon, and dill until the onions are translucent.
3. Reduce heat and add flour and paprika, blending well.
4. Stir in the fish stock.
5. Add the smoked salmon, bay leaf, lemon juice, Worcestershire, Tabasco, pepper, salt, and wine.
6. Bring to boil, then reduce heat and simmer 20 minutes.
7. Remove from heat, stir in half and half and parsley.

margarine, bacon fat, onion, celery, red potatoes, garlic, thyme, tarragon, dill weed, flour, paprika, fish stock, salmon, bay leaf, lemon juice, worcestershire sauce, tabasco sauce, pepper, salt, white wine, parsley

Taken from www.food.com/recipe/smoked-salmon-chowder-336673 (may not work)