By Gwin's Lodge, @gwinslodgealaska
Serves: 8
1.5 lbs smoked Copper River salmon flaked
10 strips raw bacon
2 large onions
4 stalks celery
3 carrots, finely chopped
5 green onions, finely diced
6 cups fish broth (water mixed w/ fish base)
8 red potatoes, chopped
3/4 bunch fresh parsley, chopped
1 cup butter
1/4 lemon juice
1.5 tbsp dry dill
1.5 cups corn kernels
1 cup flour
1/3 tbsp black pepper
5 cups milk
3/4 cup white wine
Chop bacon and sauté in a large pot w/ onions, celery, carrots, green onions, and parsley for about 4-5 minutes over medium heat. Slowly add in 1/2 cup water and cover for 1 minute. Add spices 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 w/ 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.