Fresh salmon and chunky vegetables with some crispy bacon on top make a hearty Salmon Chowder perfect for a cold-weather meal.
|1||Potatoes, russet||Peeled and diced|
|1½||lb||Salmon fillet||Skin removed, cut into 1-in. pieces|
|Parsley, Italian (fresh)||Chopped|
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