Salmon Chowder
You can also make this in the slow cooker for 2-3 hours on high, or 4 hours on high.
Ingredients
- 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
Instructions
- 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!