Salmon and Dill ChowderRomulo Yanes
Recipe information
Yield
Makes 4 main-course servings
Ingredients
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
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Preparation
Step 1
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.
Step 2
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.