Salmon And Potato Chowder

Olive Oil 1 tablespoon
Thinly sliced Celery 1/2 cup
Chopped Onion (1 medium) ½ cup
Whole Milk 4 cups
Condensed Cream of Celery Soup 1 (10 ounces)
Snipped Fresh Dill or 1 teaspoon Dried Dill Weed 1 tablespoon
Caraway Seeds ¼ teaspoon
Fresh Ground Black Pepper ¼ teaspoon
Coarse Salt 1/8 teaspoon
1 large Baking Potato, peeled, if desired, and cut into 1/2-inch cubes (about 1-1/3 cups)
8 ounces fresh or frozen Boneless, Skinless Salmon Fillets, cut into ¾-inch cubes
2 Bacon Strips, cooked crisp, drained and crumbled

salmon sweetpotato broccoli

Method of Making:

1. First add olive oil to the stockpot and heat over medium-high heat.
2. After Sauté celery and onion for time until they tender.
3. Now stir condensed cream of celery soup, fresh dill, caraway seeds, fresh ground black pepper, and coarse salt in whole milk.
4. Also stir in potato cubes. Put it on to a boil over medium heat.
5. Now cover the stockpot with lid and Simmer for 20 minutes.
6. When done fold it in salmon.
7. Uncover simmer after 5 minutes, or wait until salmon flakes easily.

Salmon And Potato Chowder