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

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Salmon Chowder

QTY	MEASURE	INGREDIENT	PREPARATION
2	rasher	Bacon	Chopped
2	rib	Celery	Diced
2		Carrot	Diced
1		Onion, yellow	Diced
1		Potatoes, russet	Peeled and diced
2	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
		Salt

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