Ingredients

226 g fresh salmon, cut into 1 cm pieces
2 Tbsp butter
1 Tbsp extra virgin olive oil
1 cup onion, chopped
2 cloves garlic, chopped
½ cup celery, chopped
½ cup all-purpose flour
6½ cups water
2 chicken bouillon cubes
450 g red potatoes, cubed
1 tsp dill weed, dried
1 tsp tarragon, dried
1 tsp thyme, dried
½ tsp paprika
1 Tbsp fresh lemon juice
¼ tsp hot sauce
1 tsp salt
1 tsp black pepper
1 cup Half and Half
Suggested Wood Chips For Smoking: Hickory or Mesquite

Preparation

1. Load the wood tray with one small handful of wood chips and preheat the smoker to 110°C.
2. Reduce smoker temp to 90°C and place salmon directly on rack. Smoke for 40 minutes at 90°C, or until internal temperature reaches 65°C.
3. In a large stockpot, combine the butter, olive oil, onion, garlic, and celery. Cook over medium-high heat for 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux.
4. Gradually add the water and stir until liquid thickens slightly. Add chicken bouillon cubes and stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 18 to 20 minutes or until potatoes are tender.
5. Remove any skin from the smoked salmon, flake and add to the stockpot. Stir in the lemon juice, hot sauce, salt, pepper, and Half and Half. Simmer over low heat, uncovered, for 10 minutes, stirring occasionally. Do not let the chowder boil after adding the Half and Half. Serve hot.

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