Smoked Salmon Chowder

Smoked Salmon Chowder

 2 Cups Smoked Salmon
7 Med. Red Potatoes
1 Med. Onion (Diced)
5 Stalks Celery (Diced)
1 Small Carrot (Grated)
5 Slices Bacon (Diced)
1/4 Cup Butter
1/4 Cup Flour
1 Pint Half and Half (Can Adjust Amount to taste)
1 1/2 Quarts Water (Can Adjust Amount to taste)
Smokehouse Smoky Fish Seasoning
Salt
Pepper
Parsley

Boil potatoes with skin on. Cool, peel and dice into bite sized pieces. Set aside. In skillet, brown bacon, onion, celery, carrots, and butter. Cook until vegetables are softened. Place on simmer.
Boil water and add Smokehouse Smoky Fish Seasoning to taste (this is base of your chowder). In a small mixing bowl add 1/4 cup flour and add small amounts of water and mix with a whip until all lumps are removed and you have a soft paste mixture. Whip this mixture into your boiling water...you will want the consistency to become like a thick gravy. Be very careful not to scorch this mixture.
Remove from heat and add diced potatoes, vegetables and smoked salmon and mix together. Add cream. Sprinkle with parsley and add salt and pepper to taste. Remove from stove and place in crock pot and simmer on low for 2 hours.