Salmon Chowder

I've been in a soup making mood lately, it must be the cooler evenings and now rain that has brought it all, because all I can think about is soup, and more soup. Along with really good bread. You have to have good homemade bread to go along with your soup...right.

A few notes about this recipe first.
1. I threw it together with the things I had at home.
2. It would be good with shell stock rather than chicken stock. Make your own or buy low sodium.
3. It's not a traditional thick chowder so if you want to thicken it up, use a bit of cornstarch and water or make a rue. I did.
4. It was really good and I ate it for 3 meals.

Salmon Chowder
Serves 8-10

6-8 cups shell or chicken stock
1 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
2-3 cups Yukon gold potatoes bite size with skins
3-4 pieces bacon cut into slivers
3/4 to 1 pound of salmon
1 cup milk

In large pot or dutch oven cook bacon until crispy, remove and set on paper towel to drain remove all but 1-2 tablespoons of fat. Add in onion, celery, and carrots. Cook until onion is soft. Add in potatoes and cook until they just begin to get a crisp on the outside. Add in stock, bring to a boil then reduce to a simmer until potatoes are cooked through. On low heat add in salmon, bacon and milk stir gently. The salmon will only take 2-3 minutes to cook through (sometimes less)

Serve with warm bread and enjoy.