Salmon and Red Potato Chowder

Salmon and Red Potato Chowder

2 cups salmon, cooked and flaked (not smoked)

5 pounds small red potatoes, unpeeled

and cubed (peel half, if desired)

3–4 bacon strips, diced

1 large onion, diced

4 celery ribs, diced

2 quarts milk

4 cups chicken stock

¼ cup dried parsley

1 teaspoon salt (optional)

½ teaspoon pepper (or to taste)

¾ cup butter

¾ cup all-purpose flour

1 cup heavy whipping cream

Preheat oven to 350° F. Put salmon fillet in greased, shallow baking dish. Sprinkle fish with olive oil and salt. Bake 15–20 minutes

or until thickest part of salmon flakes easily with fork. Place potatoes in large pan, cover with salted water, and bring to boil. Cook until potatoes are tender. Drain in colander and set aside. (Do not return potatoes to original pot.)

In pot used for potatoes, sauté bacon on medium-high heat until it just begins to crisp. Add onion and celery and sauté until vegetables are tender. Add milk, chicken stock, parsley, salt, and pepper. Heat through, but do not boil after adding milk. In medium saucepan, melt butter over medium heat. Add flour and stir constantly 1 minute, allowing to brown slightly. Add whipping cream slowly and stir constantly until thickened. Do not burn. Add flour-cream mixture into soup, stirring constantly. Add cooked potatoes and salmon. Let simmer 10 minutes, until soup is thick. Keep on low heat. Makes 20 servings.