Quick Smoked Salmon Chowder

Ingredients:

16oz Alaska Smokehouse Smoked Salmon, liquid reserved, skin removed, and flaked

1 tablespoon butter

1 small onion, chopped

1 tablespoon flour

3 cups skim milk

2 cups (8oz) frozen hashbrown potatoes with peppers and onions (O'Brien style)

1 can (8oz) drained corn kernels (can sub frozen)

1 teaspoon dried thyme or dill

1/2 teaspoon salt

1/2 teaspoon lemon pepper or other pepper seasoning (can sub Cajun seasoning if desired)

1/4 cup bacon bites, divided

2 tablespoons sherry (optional)

Procedure:
Melt butter in a 2 quart saucepan over medium heat, then add the onions and cook for 5 minutes while stirring occasionally.

Add in the flour and stir, then cook for 1 minute while stirring to prevent the roux from burning.

Add in the milk and smoked salmon liquid, then bring to a low boil.

Add in the potatoes, corn, seasoning, and 2 tablespoons of the bacon bits.

Return to a simmer, then cook 5 minutes.

Add in the smoked salmon and the sherry if desired, then stir and heat through.

Serve chowder in bowls, then top with bacon bits and crackers on the side.