Salmon Chowder Servings: 3 to 4 servings Time: 1/2 pound potatoes, peeled and cubed (1/4") 2 cups milk 1 10 oz can condensed milk 3/4 cup onion, minced 1 tbsp lemon juice 1 tbsp flour 2 oz smoked salmon, finely chopped 1/2 lb boneless, skinless salmon 2 tbsp fresh dill or 2 tsp dried 2 tbsps sherry 4 drops tabasco sauce 1 tsp dijon mustard 2 tbsps unsalted butter salt and pepper to taste 1/4 cup finely chopped roasted red pepper 1 tbsp finely chopped fresh parsley 4 slices crispy bacon, crumbled Cook potatoes in water until almost tender. Drain well. In large saucepan, cook onion in butter until softened. Put the salmon steak on the onion and sprinkle with pepper and lemon juice. Cover salmon with a buttered round of parchment paper. Put the lid on the pan and cook the salmon for 8 to 10 minutes, turning it once. Using a slotted spoon, transfer salmon to a plate. Sprinkle the flour over the onion and cook the mixture, stirring 3 minutes. Whisk in all of the milk, sherry, mustard and tabasco sauce and simmer very gently for about 5 minutes. Add the salmon steak, breaking it into chunks, the smoked salmon, the roasted red pepper, parsley and the potatoes and dill. Continue simmering gently until heated through. Pour into warmed bowls and garnish with bacon. Comments: The smoked salmon and bacon are optional. You could also add some peas and/or carrots to make it even heartier. Return to Soup Recipes