Salmon And Potato Chowder

Ingredients -

1 tablespoon Olive Oil
1/2 cup thinly sliced Celery
1/2 cup chopped Onion (1 medium)
4 cups Whole Milk
1 (10 ounces) can Condensed Cream of Celery Soup
1 tablespoon snipped Fresh Dill or 1 teaspoon Dried Dill Weed
1/4 teaspoon Caraway Seeds
1/4 teaspoon Fresh Ground Black Pepper
1/8 teaspoon Coarse Salt
1 large Baking Potato, peeled, if desired, and cut into 1/2-inch cubes (about 1-1/3 cups)
8 ounces fresh or frozen Boneless, Skinless Salmon Fillets, cut into ¾-inch cubes
2 Bacon Strips, cooked crisp, drained and crumbled

Preparation:

1. Add olive oil to stockpot. Heat over medium-high heat.

2. Sauté celery and onion until tender.

3. Stir in whole milk, condensed cream of celery soup, fresh dill, caraway seeds, fresh ground black pepper, and coarse salt.

4. Stir in potato cubes. Bring to a boil over medium heat.

5. Cover stockpot with lid. Simmer 20 minutes

6. Fold in salmon.

7. Simmer uncovered 5 minutes, or until salmon flakes easily.

To serve:
1. Ladle chowder into individual cups or bowls.

2. Garnish with crumbled bacon.

Soup Making Tip

Storing Fresh Herbs

Storing methods for fresh herbs vary according to the type of herb. Some warmer climate herbs, such as basil, should never be kept in the refrigerator.

Soup Making Tip

Storing Potatoes

Store potatoes in a cool, dry location. They are best sitting in a bowl, on the countertop where they have air to circulate.