Salmon Chowder

Fresh salmon and chunky vegetables with some crispy bacon on top make a hearty Salmon Chowder perfect for a cold-weather meal.

Salmon Chowder

rasher Bacon Chopped 
rib Celery Diced 
 Carrot Diced 
 Onion, yellow Diced 
 Potatoes, russet Peeled and diced 
cup Broth, vegetable  
1  cup Half-and-half  
1½  lb Salmon fillet Skin removed, cut into 1-in. pieces 
½  tsp Dill  
  Parsley, Italian (fresh) Chopped 
  Pepper, black  

1 Brown bacon in a pot until crisp. Remove with a slotted spoon and set aside.  

2 Sauté the onion, carrot and celery in the bacon fat in the same pot until the onion is translucent.  

3 Add the potatoes and cook about 5 min, stirring occasionally (do not brown). Add the broth and bring to a boil, then reduce the heat and simmer until vegetables are tender, about 10 min. 

4 Add the salmon, parsley, and dill, and season to taste. Simmer over low heat for 5-8 min or until the fish is cooked through and the liquid is steaming but not boiling. Stir in the dairy before serving. 

Garnish with crispy bacon pieces and chopped chives. 

Yield: 4 servings 


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