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This Salmon Chowder is delicious made with leftover salmon, New Potatoes, garnished with fresh dill, and served warm with hot crunchy bread!
I’ve always admired families who stay close after their children are grown, and that is something that I pray will continue in our family. Moving to our new home has been a lot of hard work. We’re not only in a new season of life, but it’s been an adjustment for our kids. Just when we thought we had unpacked most things, organizing our garage, etc., two of our kids showed up last weekend with their college stuff and belongings. But stuff is stuff, and we’re dealing with that.
Being yesterday was Father’s Day, our children were all together the Sunday before, so we celebrated in style with a midnight starlight canoe trip. It truly was magical, as I wanted to hang on to every moment that we had together, and reach up to the sky and grab every star.
Our kids are in their 20’s now, and the happy camaraderie and a freedom to be unique is evident as each one is venturing into their own. Our kids tell us how much they love and respect us and are grateful for what we’ve done for them. It’s like being handed a gift when we hear these words!
A happy, healthy, and close family does not just happen. It takes work, dedication, investment, sacrifice–a balance of giving them what they need, emotionally, physically, spiritually, and materially.
Of course our family is not perfect, and in fact it would be quite humorous for you to pull up a chair and watch us, because we behave like most families do.
Around the table
So much of life happens around the table, when we are all together.
I’m sure, in our new mountain home, our neighbors have already seen the bags of food being hauled up the stairs, in preparation for some delicious meals.
Salmon is one of our kid’s favorite dishes, so this time, with the leftovers, I made a delicious Salmon Chowder.
The recipe serves 6-8, but the 5 of us had it devoured in no time.
It was our Sunday Supper, right before the starlight canoeing, so we were fueled up and ready to go!
Family is important, and in a few short weeks or months, we’ll be feeling the sting of missing our middle son, who is now out of the country.
So for now I hang onto these moments, the sweet moments when our family has loved so well.
And last Sunday was one of those special times.
- 8 slices bacon, cooked and chopped into 1/2″ pieces
- 1 pound small New Potatoes, cut in half, into 1/2” pieces, about 2 cups worth
- 1 sweet onion, diced
- 1 fennel bulb, sliced
- 1 1/2 cups carrots, thinly sliced
- 1 1/2 cup celery, thinly sliced
- 2 Tbsp. minced garlic
- 1/2 cup clam juice
- 1 cup white wine
- 1 cup water
- 2 Tbsp. fresh dill
- 2 Tbsp. flour
- 2 1/2 cups milk
- 1/2 cup heavy cream
- 1 1/2 tsp. salt, divided
- 3/4 tsp. white pepper, divided
- 2 cups salmon, leftover or canned
- In the bottom of a large pot, over medium high heat, cook the bacon pieces. In the bacon grease, add the onion, fennel, garlic, carrots and celery and cook until the vegetables begin to soften, about 5 minutes. Add the potatoes, clam juice, wine and water and bring to a boil.
- Reduce the heat to medium and simmer until the potatoes are tender, about 15-20 minutes. If there isn’t enough liquid in the pot, add another 1/2 cup of water as needed. Whisk together 1/2 cup milk and the flour and then add it to the pot. Allow it to simmer and thicken the soup for about 1-2 minutes.
- Add the rest of the milk and the cream and taste the soup. Salt and pepper to taste.
- Bring to a very low simmer and add the salmon and the dill. Taste and adjust all seasonings as needed. Cook just a few minutes to warm the salmon; serve!
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