Alaskan Chowder

Ingredients

• 8 oz wood-smoked bacon
• 6-8 oz of Alaska Sausage with reindeer meat
• 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 M/L size shelled, deveined, tail-removed shrimp
• 1 can smoked clams
• 6 oz smoked salmon
• ½ cup fresh dill
• 2 lemons
• Salt
• Pepper

Instructions

1. 1
   In a bowl, mix shrimp with 1 chopped garlic clove, ¼ tsp salt, and ¼ tsp pepper. Set aside.
2. 2
   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.
3. 3
   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.
4. 4
   Add diced celery and carrot. Let cook with onion for approximately 5 minutes. Dice potatoes during this time.
5. 5
   Add 4 finely chopped garlic cloves and cook for approximately 1 minute.
6. 6
   Deglaze pot with wine, scraping up all the bits from the bottom.
7. 7
   Add chicken broth.
8. 8
   Add Cajun seasoning and potatoes, cover and simmer for 10-15 minutes.
9. 9
   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.
10. 10
    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.
11. 11
    Taste for salt, pepper, or more lemon.
12. 12
    Serve in toasted bread bowls with charred corn and dill for garnish.