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Shilshole Bay Chowder

Source of Recipe


From "Pacific Northwest Salmon Cookbook"






List of Ingredients



• 4 slices bacon
  
• 1 onion, chopped
  
• 1 Tbsp flour
  
• 2 potatoes, peeled and diced
  
• 1 cup water
  
• Salt and pepper to taste
  
• 1/8 tsp dill
  
• 1 pound salmon fillet, skinned and cut into 1-inch chunks
  
• 1 (8-ounce) can whole-kernel corn, undrained
  
• 1 cup milk
  
• 1 cup half-and-half
  
• Chopped parsley, for garnish
  






Instructions



1. In a skillet, fry bacon until crisp; remove. Sauté onion in bacon fat.
   
   
2. Transfer contents of skillet to a saucepan, and stir in flour until smooth. Add potatoes, water, salt, pepper and dill. Bring to a boil, cover, reduce heat, and simmer for about 10 minutes or until potatoes are tender.
   
   
3. Add salmon, cover and simmer approximately 10 minutes until salmon is tender. Add remaining ingredients and heat -- but do not boil. Sprinkle with crumbled bacon and parsley.
   
   Serves 6