- 4 strips bacon (crisply fried and chopped)
- 3 large garlic cloves (minced) (about 1/2 ounce)
- 3 large celery ribs (thinly slices on the bias)
- 1 large onion (chopped)
- 28-ounce cans chicken stock or broth
- 4-cups (about 1 1/2 lbs) red potatoes (diced with skin on)
- 4-large carrots (peeled and julienned)
- 3-cups whole milk
- One 10-ounce bag frozen corn (thawed)
- 9 ounces smoked salmon (cut into large strips with all the bone and skin removed)
- 2-teaspoons dried oregano
- 1-tablespoon dried thyme
- 2-tablespoons fresh dill
- 2-teaspoons salt and pepper to taste.
Use a thick-bottomed stock pot over medium-low heat to saute bacon until done. Add onion, garlic and celery continue to cook until vegetables are tender. Stir often. Do not brown.
Add chicken broth, potatoes and carrots. Increase heat to medium-high and cook until potatoes are tender. Reduce heat to medium. Add milk, corn, salt, and pepper and bring to a simmer for 5-minutes. Remove from heat and place salmon into soup delicately.
Serve with hot corn bread and lots of butter! A small, crisp green salad and your favorite Chardonnay are welcome additions to this “cold weather comfort food”.
6-8 servings