Salmon Chowder

In a large saucepan cook bacon until crispy, remove to paper towels to drain.

Add onion, celery, carrot, garlic and potatos to pan bacon was cooked in.Soften vegetables, about 5 minutes.

Add clam juice, chicken stock,thyme, cajun seasoning, pepper, lemon juice and hot sauce,bring to a boil, then lower to a simmer and cook until potatos are tender, uncovered, about 10 minutes, add cream and cook on low 15 minutes.

Add salmon, and poach just until cooked through 3 to 4 minutes.

Garnish with crumbled bacon and green onions.

NOTE, if ou want to prepare this chowder in advance than follow directions except do not add the salmon until right before serving. The chowder base can be made a day ahead and kept refrigerated.