Smoked Salmon Chowder

Unbelievable cold and snow this year makes one yearn all the more for warm soup and good company around the kitchen table. Maybe even with a slice of fresh brown bread.

Ingredients

(first of all...there is no right or wrong way to make this...chopped fine or in chunks; or mix match the ingredients. I make it with whatever I have on hand. This is how I made it today to warm up after shoveling snow)

• 2 to 4 slices chopped bacon (optional)
  
• 4 potatoes cut in small cubes
• 2 stalks celery chopped fine
• 2 large carrots chopped or equivalent mini carrots
  
• 1 onion chopped
• 1 red pepper chopped
• 1 can kernel corn (you could use frozen but there is a nice crunch in the canned corn)
• 2 bay leaves
• 4 cups chicken broth, or two cans condensed broth with required water added (I use low sodium)
• 1 tsp dried thyme
• Fresh Ground black pepper
• 1 cup heavy cream (I use whipping cream_you can use evaporated milk too)
• 2 tbsp butter
• pinch Sea Salt
• several green onions chopped for garnish
• 2 inch by 4 inch (rough size) of smoked or bbq. salmon tip (I used double smoked as I love that smoke flavour...you don't need a lot of salmon for flavouring)

If you want to use the bacon....saute first and then crumble. Return to soup pot. Saute the onions, potatoes, carrots and celery in about 2 tbsp butter (or oil from bacon) on low till delightfully soft and fragrant. Add bay leaves, thyme, red pepper and kernel corn. Stir and cook a bit longer on low heat. Add the broth (you may need to add more or just add water if necessary) Bring to a very quick boil and then turn down very low and simmer for awhile...til the flavors are infused ... about 1/2 hour. Just before serving remove two cups of 'soup'. Blend the rest with a hand blender til creamy but still chunky. Return the two cups of vegetables. Add cream and the smoked salmon which you have chopped into fine bits. Stir and simmer ten minutes. Add salt and pepper to taste. Top each bowl with fresh chopped green onions for garnish.