Kath's Smoked Salmon Chowder

From inthekitchenwithkath.com

Serves 4 (doubles easily)

2 strips bacon

1 teaspoon fresh marjoram, minced (or ½ teaspoon dried)

1 large clove garlic, minced

½ large carrot, chopped

½ large stalk celery, chopped

½ cup chopped onion

½ of a (14.5-oz) can diced tomatoes (or 1 cup diced fresh tomatoes)

1 can chicken broth (or even better, 1 ¾ cups homemade chicken broth)

2 cups red potatoes, scrubbed and diced with skin on

1½ cups whole milk

4 – 6 ounces smoked salmon, cut into small pieces and the bones and skin removed

Salt, pepper, and Tabasco sauce to taste

1. Cook the bacon in a large pot over medium-low heat until done. Remove the bacon from the pot.

2. Add the marjoram, garlic, chopped carrots, celery, and onions; cook, stirring often, for about 10 or 15 minutes until they are tender. Do not brown.

3. Add the chicken broth and the potatoes. Bring to a boil; cover and reduce heat so soup is simmering. Cook until the potatoes are tender, about 10 or 15 minutes.

4. Add the tomatoes. (If using fresh tomatoes, cook for a couple of minutes before proceeding; otherwise just stir the canned tomatoes in and then add the milk.)

5. Add the milk and bring to a simmer while stirring.

6. Add the smoked salmon and continue to simmer for 5 minutes.

7. Season to taste with salt, pepper, and Tabasco sauce.