Salmon Chowder

A bowl of Salmon Chowder with Bacon
My friend, Chris, accuses me of going into hibernation every year from the Autumn equinox until Spring. I’d protest these accusations, if they weren’t spot on. I’m a Nester by nature and, when the weather chills and the days shorten, my inclination is early evening PJ’s, a fire in the fireplace, sleeping kitties on my lap, a blanket and a tummy-warming bowl of satisfying soup for dinner. This chowder, my first soup of the season, is the precise tool for the job. See you again in March!


Salmon Chowder

You can replace the canned salmon with fresh cooked salmon if you prefer.

Ingredients

  • 3 strips bacon, chopped
  • ½ onion, chopped
  • 2 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 1 garlic clove, minced
  • 4 cups chicken broth
  • 1 potato, peeled and diced
  • ¾ teaspoon dried dill weed
  • 2 cups frozen corn
  • 2 cups whole milk (or cream)
  • 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
  • 1 teaspoon (or to taste) hot sauce, such as Tapatio
  • ¾ teaspoon salt
  • ¼ teaspoon pepper

Directions

  1. Cook bacon in large saucepan until crisp. Remove bacon and reserve. Add onion, celery, and bell pepper to bacon fat in pan and sauté until softened. Add garlic and sauté for 30 seconds. Add chicken broth, potato and dill weed, bring to boil, reduce heat and simmer for 40 minutes until vegetables are tender.
  2. Stir in corn, milk, and salmon. Simmer for 10 minutes until heated through. Season with hot sauce, salt and pepper. Sprinkle with reserved bacon.

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