Brrr-what a wet and cold day we have this first day of February, the shortest month and usually the coldest in the part of Georgia I live in. It’s definitely a soup, stew or chowder day. I have salmon and halibut in my freezer bought from Great Alaska Seafood Company and most of the other ingredients typical to a chowder on hand-potatoes, celery, bacon and light cream so that’s what I’ll have. My chowder is a quick meal of about 40 minutes and all you need is some crusty french bread or Southern cornbread to have a tasty and warming meal in no time.Alaska Salmon and Halibut Chowder3/4 lb each salmon and halibut fillets, fresh or frozen5 slices smoky bacon, diced1 cup chopped onion1 cup diced celery1 cup white wine1 1/2 cups chicken broth1/1/2 cups bottled clam juice4 medium potatoes, diced large1/4 cup flour1 cup water1 cup half and half or light cream1 tablespoon fresh thyme leavesSalt and Pepper to tasteFresh thyme for garnishRinse salmon and halibut, remove skin and bones and cut into bite size pieces.In a large dutch oven, saute bacon until lightly browned, drain all but 1 tablespoon fat. Add onions and celery and cook until tender. Add one cup white wine. Cook for 2 minutes then add chicken broth, clam juice and potatoes. Bring to a boil. Cover and simmer until potatoes are tender. Add salmon and halibut. Cook 5 -8 minutes.Combine flour and water. Stir into chowder. Add light cream or half and half and bring to a boil. Cook about 3 minutes. Add fresh thyme and season with salt and pepper.Serve in big soup bowls and garnish with more fresh thyme.