Salmon Chowder

Yesterday, all I could think about was a big bowl of warm soup to brighten up the rainy/windy day. I tried out a new recipe, and it was A-MAZ-ING, so I thought I would share:

Ingredients

3 strips of bacon, cooked and chopped

1 large yellow onion, diced

1/2 C celery, diced

2 large Russet potatoes, peeled and diced

2 C chicken broth

1/2 C whole milk (I used 1%)

1/2 C half&half

1 1/2 lbs salmon fillet, skinned, boned, and cut into 1/2-1 inch cubes

1/4 C chopped fresh parsley

1/2-1 tsp dried dill

salt & pepper to taste

Directions Brown bacon in a deep, heavy-bottomed sauce pot until crisp. Remove bacon and set aside. Saute onion and celery in bacon fat until onion is translucent. Add potatoes and saute about 5 minutes, stirring occasionally. Do not brown. Add carrots and chicken stock, bring to a boil, then reduce heat and simmer until veggies are fork tender (about 10 minutes).

Add milk, hal&half, salmon, parsely, dill, and pepper. Simmer over low heat 5-8 minutes or until fish is cooked through and liquid is steaming, but not boiling. Add more pepper and salt to taste. Transfer to serving bowls and garnish with bacon and chives. Serve with crackers or some nice warm bread.

Enjoy!