I then set to work, washing and chopping.
After everything was chopped, cooked and ready to go, I started on the liquid portion of the soup.
Once it was warmed up and started thickening up, I added the potato/celery/onion/garlic, bacon, and salmon. I let it simmer for several hours to further thicken up and let the flavors mix together. (It smelled WONDERFUL in the house!!) We then dished it up and enjoyed! I have to say, one of my children NEVER eats any seafood of any sort, loves this chowder.
Here is the recipe:
Salmon Chowder
Ingredients:
- 1 lb Salmon
- 2 ½ lbs red potatoes
- 1 lb bacon
- ½ stalk of celery
- ½ onion
- 6 cloves of garlic
- 2-3 pats of butter
- ½ gallon milk (2% or whole)
- ½ gallon of half and half
- chicken base
- dried dill
- cornstarch (for thickening)
Directions:
Salmon: Prep the salmon by putting 2-3 pats of butter, 2 cloves of minced garlic and sprinkling dried dill on top. Bake at 350 degrees for about 20 minutes
Bacon: Cut into small pieces and cook until crisp. Reserve the bacon grease.
Vegetables: Dice up the celery and onion. Mince the 4 remaining cloves of garlic. Wash and cut up the red potatoes into bite size pieces. (Leave the skin on)
Cook the potatoes, celery, onion and garlic in the reserved bacon grease until el dente.
In a large pot, put in 2 tablespoons of the chicken base with 2 cups of water. Add ½ gallon of milk and ½ gallon half and half. Bring up to a simmer and then thicken with cornstarch mixture. (I used about a cup of cornstarch, add water until all stirred together) Add the cooked vegetables, bacon and salmon. Add salt, pepper and dill to taste. Simmer for 1-3 hours.


