Instructions: Cook bacon until crisp in large, wide saucepan. Remove to paper towel to drain. Cut into small pieces; set aside. Reserve 1 tablespoon bacon fat in pan; discard remaining fat.

Add onion, carrot and celery to saucepan; cook, stirring, until golden, about 5 minutes. Add potatoes, water and 1/2 teaspoon salt. Bring to a boil. Cover; cook over low heat until potatoes are almost tender, about 10 minutes.

Whisk evaporated milk and flour until blended. Add to vegetables; bring to a boil. Reduce heat to low and cook, stirring, until thickened, about 10 minutes. Add lima beans, milk and tomato paste. Heat to a simmer, stirring to dissolve tomato paste.

Add salmon and cook, covered, over low heat 5 minutes. Do not boil. (Be careful; thickened milk may scorch on bottom on pan.) Stir in shrimp and cook, stirring gently, until heated through, about 3 minutes. Add generous grinding of black pepper and salt to taste. Thin with additional milk, if desired.

Ladle into large, deep soup bowls. Top each with bacon, distributing evenly. Serve at once.

This recipe yields 4 servings.

Comments: In New England, chowder typically is made with clams, but in the following recipe I use chunks of fresh salmon fillet and frozen tiny shrimp. Hearty with potatoes and assorted vegetables and creamy with evaporated milk, this makes a satisfying meal on a cold winters night, yet it is fancy enough for company.

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