Smoked salmon chowder

I made a yummy smoked salmon chowder a few weeks ago to eat while we watched the Oscars.  It's an adaptation on a recipe from the Food Network Magazine.  It was seriously good - my brother Christian even said it was the best thing I'd ever made.  That's a big compliment. 

1 lb smoked salmon (I used the fresh kind from Freddy's, the trim pieces per recommendation from the fish department)
4-5 carrots
4 medium potatoes
1 red pepper (optional, I just wanted to use this up)
3/4-1 lb. brussels sprouts, cut in half through root
1 onion, diced
1/2 lemon (juice only)
1 bunch of fresh dill
7 cups stock (I use veggie)
1 cup half and half
3 T. butter
3 T. flour
1 T. Old Bay seasoning
Pepper to taste

Peel and cut the carrots and potatoes in similar sizes.  Saute the diced onion in some olive oil, then melt the butter and add flour (stir for a minute or so).  Add the Old Bay and black pepper.  Add the stock, then the diced carrots, potatoes and brussels sprouts.  Simmer until tender, approximately 10-15 minutes, adding the red pepper towards the end cause it cooks fast.  Add the half and half, then the smoked salmon.  Last, add the juice of half a lemon and the chopped fresh dill. 

Our friend Matt with Hank on Oscar night

Check out Hank in his cute overalls, courtesy of Trang

Hank, in the backyard last week

Hank this morning in his Johnny Jump Up - so close to figuring this out!