Seafood Chowder - originally posted on Sep 16/12

I saw this recipe on an episode of Eat, Shrink and Be Merry so I looked it up online.  I tweaked it, but also I was out of onions.  Who runs out of onions!?  I do, apparently, so I added more celery and tossed in a chopped carrot.  Both of those changes are not reflected in the recipe below but the other changes I made to the original recipe are.  This is delicious!3 slices bacon, finely chopped
1 onion, chopped
1 cup diced celery
2 garlic cloves, minced
1 1/2 cups peeled sweet potato (cut into small cubes)
1 tsp dill
1 1/2 cups chicken broth
1 tsp seafood seasoning (such as Old Bay seasoning or Seafood Magic)
1 can (14 oz/398 mL) cream-style corn
2 cans (5 oz/142 g each) whole baby clams, undrained
8 ounces boneless, skinless salmon fillet, cut into small chunks
1 can 2% evaporated milk or 1½ cups light (5%) cream
2 tbsp flour

Cook bacon until it just begins to crisp. Add onions, celery, and garlic. Cook and stir until vegetables begin to soften. Stir in sweet potatoes and thyme. Cook for 30 more seconds. Add chicken broth and seafood seasoning. Bring mixture to a boil. Reduce heat to low, cover and simmer for 10 minutes.

Stir in corn, clams (with liquid), and salmon. In a medium bowl or measuring cup, whisk together evaporated milk and flour until smooth. Add to pot. Mix well. Bring soup to a gentle boil. Reduce heat to medium-low and simmer, uncovered, until salmon is cooked through and soup thickens, about 3 minutes. Remove from heat. Add salt and pepper to taste. Enjoy!