Salmon Chowder

Name: Salmon Chowder
Ingredients: 1 tall can salmon; 3 c. water; 3 medium potatoes, peeled and diced; 3 or 4 carrots, peeled and diced; 4 slices bacon, diced; 1 c. celery, diced; 1 medium onion, diced; 3 Tbsp. butter; 1 3/4 c. half and half milk; salt and pepper to taste; parsley (optional)

11 ingredients

8 steps

Ingredients

1 tall can salmon
3 c. water
3 medium potatoes, peeled and diced
3 or 4 carrots, peeled and diced
4 slices bacon, diced
1 c. celery, diced
1 medium onion, diced
3 Tbsp. butter
1 3/4 c. half and half milk
salt and pepper to taste
parsley (optional)

Directions

1

Remove skin and bones from salmon; crumble.
2

Set aside.
3

Peel and dice potatoes and carrot.
4

Put in the 3 cups water. Cook until tender.
5

Do not drain potatoes and carrots when they are cooked. Fry bacon in skillet until crispy and brown. Remove and drain. Put celery and onion in bacon grease and saute
6

until tender but not brown.
7

Remove and drain. Add celery and bacon to vegetables and water. Add the butter, half and half milk, salt, pepper, parsley and salmon and heat just until heated through.
8

Do not boil.