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Salmon Chowder

Salmon Chowder by WholeFoods


3 Slices of Bacon (I used 3T of Garlic Confit. Regular Olive Oil will totally work here too + about 1 t of Liquid Smoke)
1 Large Yellow Onion (ok, I used 1 small and 1 medium. That equals 1 large, right?)
2 Stalks Celery, diced (I actually had celery ON HAND!! Woo Hoo!)
2 Carrots, diced (I took a handful of baby carrots and made do)
2 C low-sodium chicken or veg broth (I misread this. I used the whole darn box = *4* cups)
1/2 C Whole Milk
1/2 C Half-&-Half (Oops. Used Heavy cream. No WONDER it tasted amazing)
1.5 lb Skinless Salmon Fillet, cut into 1" pieces (I had bought 2 fillets, both skin on, and it was closer to 2 lbs. I skinned the fish with a sharp knife, no big deal)
1/4 C Fresh Parsley (HA. Totally used about 2T dried and called it even)
1/2 t Dried Dill (have you discovered Dorot yet? They make your life SO MUCH EASIER! They sell frozen herbs that are so freakin' handy. I love love love them! I used their dill here. I used 1 cube which is actually about 1t. 1t fresh = about 1/2 t dried. It works out).
1/4 t Fine Sea Salt
Freshly Ground Black Pepper, to taste
1 T Chives, minced **for garnish.

How To:

1- Brown bacon in a deep, heavy-bottomed sauce pot until crisp **I warmed up some Garlic Confit with about 1 t of Liquid Smoke to give the impression of bacon. Remove with a slotted spoon and set aside (if using, of course). 
2- Cook onion and celery in the fat/oil until onion is translucent. 
3- Add potatoes and cook about 5 minutes, stirring occasionally; do not brown. 
4- Add carrots and broth and bring to a boil, then reduce heat and simmer until vegetable are tender, about 10 minutes.
5- Add milk, half-and-half, salmon, parsley, dill and pepper. Simmer over low heat 5-8 minutes or until fish is cooked through and liquid is steaming, but not boiling. 
6- Transfer to serving bowls and garnish with crispy bacon and chives **if using, of course!