====== Smoked Salmon Chowder ======

===== Ingredients =====
  * 4 strips of bacon, chopped
  * 3 tablespoons butter
  * 1 medium yellow onion, chopped
  * 2 stalks of celery
  * 2 carrots, peeled and diced
  * 1 red bell pepper, diced
  * 2 cloves garlic, minced
  * 1 pound Yukon gold potatoes, diced
  * 1 teaspoon dried dill
  * 1 teaspoon dried thyme
  * 1/2 teaspoon dried basil
  * 1/2 teaspoon paprika
  * 1/4 teaspoon fennel seeds, crushed
  * 3 tablespoons tomato paste
  * 2 tablespoons capers, drained
  * 5 cups chicken broth, low-sodium
  * 4 ounces of cream cheese, cubed
  * 8 ounces hot smoked salmon, broken into small pieces
  * 1 cup heavy cream
  * 1 tablespoon lemon juice
  * 1/4 teaspoon hot sauce
  * 1/2 teaspoon ground black pepper
  * 1/2 teaspoon kosher salt

===== Procedure =====
  - In a large soup pot or dutch oven, brown the bacon over medium heat until almost crispy, then drain the bacon grease. 
  - Add the butter to the cooked bacon. 
  - When the butter is melted, add the onion, celery, carrot, and bell pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. 
  - Add the garlic and cook for 30 seconds.
  - Add the diced potatoes, dill, thyme, basil, paprika, crushed fennel seeds, tomato paste, and capers and stir to combine. 
  - Pour in the chicken broth and increase the heat to medium-high. When the chowder comes to a boil, cover and reduce heat to medium-low, then let simmer for 10-15 minutes or just until the potatoes are softened and tender but not falling apart.
  - Add the cubed cream cheese and stir until it melts into the soup. 
  - Add the salmon, cream, lemon juice, and hot sauce. Allow the chowder to heat just until everything is gently heated through, but don't let the soup come to a boil after adding the cream. 
  - Once hot, taste and adjust the seasoning by adding the salt and pepper, as needed, and adding more hot sauce, if you like.
  - Serve, garnished with a sprig of fresh dill for presentation and a loaf of crusty bread!