Alaskan Chowder

Ingredients:

• 8 oz wood-smoked bacon
• 6-8 oz of Smoked sausage links, sliced
• 1 large onion
• ½ cup celery
• ½ cup carrots
• 4 corn cobs
• 5 garlic cloves
• 2 cups chicken broth
• ½ cup white wine
• 1 ½ cups baby red potatoes
• 1 Tbsp Cajun seasoning
• 1 cup cream
• 10-15 Medium shrimp. shelled, deveined, tails removed
• 1 can smoked clams
• 6 oz smoked salmon
• ½ cup fresh dill
• 2 lemons
• Salt & Pepper

Directions:

In a bowl, mix shrimp with 1 chopped garlic clove, ¼ tsp salt, and ¼ tsp pepper. Set aside.

Cook bacon in a Dutch oven until crispy. Remove from the pan with a slotted spoon and leave approximately 2 tbsp of bacon fat in the pot. Add diced onion and lightly salt. Let onion cook on low/medium heat for approximately 10 minutes, stirring frequently. Chop garlic, celery, and carrot during this time.

Add diced celery and carrot. Let cook with onion for approximately 5 minutes. Dice potatoes during this time. Add 4 finely chopped garlic cloves and cook for approximately 1 minute.

Deglaze pot with wine, scraping up all the bits from the bottom. Add chicken broth. Add Cajun seasoning and potatoes, cover and simmer for 10-15 minutes.

During this time, grill corn on a flat iron griddle pan with olive oil until some char marks show. Cut corn off cob and set ¼ cup aside for garnish.

Once potatoes are nearly tender, add clams, shrimp, smoked salmon, corn, dill (setting 2 tbsp aside for garnish), cream, and the juice of 1 lemon. Let simmer on low for an additional 10-15 minutes.

Taste for salt, pepper, or more lemon. Serve in bowls with charred corn and dill for garnish.