Cape Flattery Salmon Chowder

This recipe was inspired by a recipe in The Frog Commissary Cookbook.
It's rich creamy chowder -- and how can you go wrong with wild salmon,
leeks, bacon and sherry?

1/2 lb bacon, diced
1/4 c butter
1 c chopped leeks
1 c frozen or fresh corn
2 c thickly sliced baby carrots
1/4 c minced celery
1/4 c flour

1 c clam juice
2 c dry white wine
1/2 c water
1 c small dice baby red potatoes
3/4 lb wild salmon fillet (boneless) cooked, torn into bite size pieces
1/8 - 1/4 c chopped fresh dill and lemon thyme (or equivalent dried herbs)
3 bay leaves

1 quart half and half
a few tablespoons sherry

Saute bacon until crispy, set aside to drain on paper towels.  Melt
the butter in a soup pot, add the leeks, corn, carrots and celery.
Saute over medium heat until the vegetables are browned.  (This does
take a while...this is good time to dice the potatoes and mince the
herbs.)

Add flour, cook and stir for 3-4 minutes.  Add the clam juice, wine,
water, potatoes, salmon and herbs.  Bring to a boil, reduce heat and
simmer for 10 minutes.

Slowly add the half and half, and bring almost to a boil, stir in the
sherry.  Serve at once, preferably with some delicious bread and a
good beer.