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Salmon and Dill Chowder

Source of Recipe


From "The Best of Gourmet"



List of Ingredients



• 4 bacon slices, cut crosswise into 1-inch pieces
  
• 1 medium onion, cut into ½-inch cubes
  
• 2 celery ribs, cut into ½-inch cubes
  
• 1 pound boiling potatoes, peeled and cut into 1-inch cubes
  
• 1 tsp salt
  
• ¼ tsp black pepper
  
• 1 cup water
  
• 2 cups whole milk
  
• 1 pound skinless salmon fillet, dark flesh removed and salmon cut into 1-inch pieces
  
• 2 Tbsp chopped fresh dill
  
• 1 Tbsp unsalted butter
  






Instructions



1. Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring frequently, until crisp, then transfer with a slotted spoon to paper towels to drain.
   
   
2. Pour off all but 2 tablespoons fat from saucepan, then add onion, celery, potatoes, salt and pepper, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes. Stir in water and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, about 10 minutes.
   
   
3. Add milk and simmer, uncovered, until potatoes are tender, 4 to 5 minutes. Stir in salmon, dill, and butter and simmer gently until salmon is just cooked through, 3 to 4 minutes. Serve sprinkled with bacon.
   
   Serves 4 (main course)