Salmon and Dill Chowder Soup

Salmon and Dill Chowder

Yield: Makes 4 main-course servings

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

Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring frequently, until crisp, then transfer to paper towels to drain. 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. Stir in water and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, about 10 minutes.

Add milk and simmer, uncovered, until potatoes are tender, 4 to 5 minutes. Stir in salmon, dill, and butter and simmer gently until salmon is just cooked through, 3 to 4 minutes. Serve sprinkled with bacon.

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