Smoked Salmon Chowder

Our favourite ways to eat smoked salmon is on pizza or on an appetizer plate but when I want to serve something comforting on a winter day I think about smoked salmon chowder.   

This hearty chowder using simple ingredients is quick to make and full of flavour.

• 2 tablespoons butter
• 1 cup diced onion
• 1 1/2 cups diced celery
• 2 cups diced carrots
• 3 - 4 cups diced potatoes
• 3 cups chicken or vegetable stock  
• 2 1/2 teaspoons Old Bay seasoning
• 3 tablespoons tomato paste
• 4 cups whole milk
• 1/3 cup flour
• 1 tablespoon freeze-dried dill or 1/4 cup finely minced fresh dill
• 1/2 cup finely chopped parsley
• thick cut smoked salmon, chopped into bite-sized pieces  (the measurement doesn't need to be accurate, I usually use about 1 1/2 - 2 cups)
• (optional) 10 raw prawns deveined, tails on is fine (add them while they are still frozen)
• salt and pepper to taste

1. In a large saucepan, over medium heat, add butter, onion, celery, carrots and stir occasionally until the onion and celery have softened.
2. Add potatoes, Old Bay seasoning, tomato paste and the stock.  Bring to a simmer and until potatoes are tender.
3. Shake together the flour with 2 cups of the milk until smooth.  Stir into the soup and add the remaining milk.  Bring to a simmer.   
4. Add the dill, parsley, smoked salmon and the prawns.   Simmer for a few minutes until the prawns are cooked.
5. Season with salt and pepper to taste and serve with crusty bread.