Salmon Chowder

Sauté garlic and chopped vegetables until softened.

Make a roux in the center. Mix in flour and butter. Slowly add cold milk and cream, stir to dissolve any flour.

Add rest of the chowder base, then bring liquid up to a simmer. Season and cook 45 minutes or until vegetables soften.

Add in fresh thyme and lemon juice, cook for 5-10 minutes.

Poach salmon until desired doneness.