Salmon Chowder

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Shell Stock:

1 tablespoon canola oil

20 prawn shells

1/2 onion, diced

1/4 bunch fresh thyme

2 bay leaves

1 tablespoon black peppercorns

1 lemon, peeled

1 Roma tomato, seeded and diced

1/2 cup white wine

4 1/2 cups water

Chowder:

2 tablespoons canola oil

2 large sweet onions, cut into large dice

1/2 pound bacon, cooked and cut into 1/4-inch cubes

1/2 stalk celery, cut into large dice

4 medium Yukon gold potatoes, cut into large dice

1 teaspoon minced fresh thyme

1 cup heavy cream

2 pounds wild king salmon, cut into 3/4-inch cubes

Salt and freshly ground black pepper

2 tablespoons lemon juice

1 teaspoon minced fresh tarragon

1 teaspoon minced fresh chives