Salmon Chowder

There is nothing like a warm bowl of soup for dinner on a cool fall evening. This one is so wonderfully creamy and tasty that I know you will love adding it to your meals this fall.

I am starting with a salmon fillet but if you want to use a couple of cans of salmon feel free to do so, just skip the first part of the recipe. It will be just as good and a bit quicker too.

Salmon Chowder

(poached salmon)

½ cup water

¼ cup dry white wine

1 carrot, sliced

½ onion, sliced

1 sprig parsley

salt and pepper to taste

½ pound salmon fillet (cut to fit pan)

In a medium size skillet combine the water, wine, and veggies bring to a simmer and add the salmon fillet pieces. Cook at a low simmer until fish is cooked through, about 5 minutes. Remove fish from pan and allow to cool. Strain liquid and reserve for chowder.

(chowder)

salmon and its cooking liquid (or a large can of salmon)

4 slices bacon, chopped

½ onion, diced

2 cloves garlic, finely chopped

reserved salmon cooking liquid

1 cup water

1 cup chicken broth

2 cups finely diced potato

2 cups half and half

Cook bacon until crisp and remove from pan. Sweat the onion and garlic in the bacon drippings until softened. Add the salmon cooking liquid, water, chicken broth and potatoes bring to a simmer and cook until the potatoes are cooked through and very tender.

Meanwhile flake cooked salmon (I like to use my finger for this to be extra sure I don't miss any bones)

When the potatoes are cooked add the half and half and the cooked salmon.

Heat through

Taste and adjust the seasonings.