Salmon-Vegetable Chowder

It seems like it's been forever since I wrote about cooking!  I've been pretty busy getting the whole "Christmas" thing done - it's like we do so much leading up to that one day and then boom - it's gone!  Anyways, things have calmed down a bit this weekend, still have a ton of baking to do tomorrow, but here's what I made for dinner tonight, a recipe from the December 2011 Food Network Magazine (slightly modified)....  It turned out great!!  So tangy and not too creamy - just right!

Salmon-Vegetable Chowder
Ingredients:
4 slices bacon, chopped
4 shallots, chopped fine
1/3 cup fresh dill, chopped
2 cups baby potatoes, quartered
2 cups carrots, cut into cubes
2 ribs of celery, chopped
1 cup sliced mushrooms
1 cup brussel sprouts, halved (ok I just used one of those Green Giant "steamers" pkgs!)
2 large egg yolks
1 cup half and half
3 tbsp fresh lemon juice
2 small salmon filets, cut into 1 inch chunks
fresh ground pepper and sea salt

Method:
Cook the bacon in a large saucepan over medium heat until crisp.  Stir in the shallots and half of the dill and cook until shallots are soft, about 3 minutes.

Add the potatoes, carrots, celery, 4 cups of water and 1 tsp salt.  Increase the heat to medium high, cover and bring to a simmer.  Cook until the potatoes and carrots are almost tender, about 6 minutes.

6 minutes later... smells SO GOOD!

Add the mushrooms and brussel sprouts and cook until all of the vegetables are tender, about 6 more minutes.  Meanwhile, whisk the egg yolks, half-and-half and wine in a small bowl.

Reduce the heat to medium low, add the salmon and cook until opaque, about 2 to 3 minutes.  Slowly stir in the half and half mixture into the soup while stirring and continue to cook until the soup thickens slightly.

Season with salt and pepper.  Ladle into bowls and top with some of the fresh dill.