Salmon Chowder

One upon a time, I thought my husband was teasing me by telling me to get the Liquid Smoke out of the cabinet for him. Ha ha, I said, you can't fool me...

Mats:
3 Tbsp butter
1 onion, cut into 1cm sized bits
2 stalks of celery, cut into 1 inch bits
2 cloves of garlic, peeled and minced
2 Tbsp flour
4 cups chicken broth
2 carrots, cut into 1 inch bits
2 cups potatoes, cut into 1 inch bits. This is about 1 lb.
1 tsp pepper
1 tsp dried dill
1 lb of salmon, bones and skin removed and cut into bits. You can either use fresh salmon and cut it up or canned salmon.
1 cup whole milk

2 caps Liquid Smoke, because it is a thing.

How-to:

In a medium pot, melt the butter over medium heat. Add the onion, celery, and garlic and cook for 5 minutes or until the onion is translucent.

Add the flour and stir well to make a roux.

When the flour is making a sticky paste on the veggies, add the chicken broth, carrots, potatoes, pepper and dill.

Cover and boil for 20 minutes.

Turn the heat to low and add the milk, and salmon, stirring well. Heat the soup and keep stirring so the cheese melts.

Add the Liquid Smoke, stir, and serve.