Salmon and Dill Chowder

Name: Salmon and Dill Chowder
Ingredients: 4 bacon slices, cut crosswise into 1-inch pieces; 1 medium onion, cut into 1/2-inch cubes; 2 celery ribs, cut into 1/2-inch cubes; 1 pound boiling potatoes, peeled and cut into 1-inch cubes; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 cup water; 2 cups whole milk; 1 pound skinless salmon fillet, trimmed of dark flesh, then cut into 1-inch pieces; 2 tablespoons chopped fresh dill; 1 tablespoon unsalted butter

11 ingredients

6 steps

Ingredients

4 bacon slices, cut crosswise into 1-inch pieces
1 medium onion, cut into 1/2-inch cubes
2 celery ribs, cut into 1/2-inch cubes
1 pound boiling potatoes, peeled and cut into 1-inch cubes
1 teaspoon salt
1/4 teaspoon black pepper
1 cup water
2 cups whole milk
1 pound skinless salmon fillet, trimmed of dark flesh, then cut into 1-inch pieces
2 tablespoons chopped fresh dill
1 tablespoon unsalted butter

Directions

1

Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring frequently, until crisp, then transfer 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.
3

Stir in water and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, about 10 minutes.
4

Add milk and simmer, uncovered, until potatoes are tender, 4 to 5 minutes.
5

Stir in salmon, dill, and butter and simmer gently until salmon is just cooked through, 3 to 4 minutes.
6

Serve sprinkled with bacon.