Creamy Smoked Salmon and Potato Chowder

1. 1

   Place the bacon in a large pot over medium heat. Cook for a few minutes to render some drippings, then add the onions and celery. Cook and stir until the bacon is crisp and the onions and celery are tender.

2. 2

   Add the carrots, green onions, and parsley, then pour in the water and fish stock. Season the soup with salt, pepper, and dill. Cover and simmer over low heat until the carrots are tender, about 15 minutes; add the potatoes and simmer for another 20 minutes, or until tender.

3. 3

   Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth, then continue cooking and stirring until the mixture turns light brown. Add a little of the milk to thin the roux, then pour it into the pot with the vegetables. Pour in the remaining milk and heat through, stirring constantly.

4. 4

   When the soup has thickened slightly, stir in the white wine, if using. Mix in the lemon juice, smoked salmon, and corn. Cook over medium heat until hot but not boiling, then ladle into soup bowls to serve.

• Calories 1110.78 kcal High
• Protein 60.34 g Good Source
• Carbs 72.73 g Moderate
• Total Fat 62.15 g High
• Saturated Fat 30.4 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 153.33 mg High
• Sodium 2131.74 mg High
• Fiber 8.41 g Good Source
• Sugar 16.01 g High
• Added Sugar 0.81 g Low Source
• Calcium 329.01 mg Good Source
• Iron 2.89 mg Moderate
• Potassium 1115.03 mg Good Source
• Vitamin A 164.01 mcg_rae Moderate
• Vitamin C 10.49 mg Moderate
• Vitamin D 2.26 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Sulfites
• Corn 🌽
• Onions 🧅
• Alcohol 🚫🍷