Salmon Chowder

INGREDIENTS:

3 slices bacon, preferably nitrite-free, diced
1 large yellow onion, diced
1/2 cup diced celery Canola oil, as needed (optional)
2 large russet potatoes, peeled and diced
2 carrots, diced
2 cups chicken or vegetable broth
1/2 cup whole milk
1/2 cup half-and-half
1 1/2 pounds salmon fillet, skinned, boned, and cut into 1-inch cubes
1/4 cup chopped parsley
1/2 teaspoon dried dill Freshly ground pepper, to taste
1/4 teaspoon sea salt
1 tablespoon minced fresh chives, for garnish
Oyster crackers, for serving (optional)

DIRECTIONS:

Brown the bacon in a deep, heavy-bottomed saucepot until crisp. Remove with a slotted spoon and set aside.

 Sauté the onion and celery in the bacon fat in the same pot until the onion is translucent. (If using turkey or vegetarian bacon, add canola oil to sauté the onion and celery.) Add the potatoes and sauté for about 5 minutes, stirring occasionally. Do not brown.

Add the carrots and broth, bring to a boil, then reduce the heat and simmer until the vegetables are fork tender, about 10 minutes.

Add the milk, half-and-half, salmon, parsley, and dill. Season with pepper, to taste. Simmer over low heat until the fish is cooked through and the liquid is steaming, but not boiling, about 5-8 minutes. Season with the salt and pepper, to taste. Transfer to serving bowls and garnish with the crispy bacon pieces and chives. Serve with oyster crackers, if desired.

*Courtesy of:  http://shine.yahoo.com/shine-food/salmon-recipes-wont-yawn-143400540.html