Salmon and Potato Chowder
Serves 6

1 strip smoked bacon, finely diced
3 tbsp. butter
1 large cooking onion, finely chopped
12 baby white potatoes cut in quarters
3 tbsp. flour
5 c. milk (3%)
2 tsp. olive oil
1 8 to 10 oz. salmon filet, skinned and cut into 1-1/2 in. cubes
3 tbsp. freshly chopped dill
salt and pepper to taste

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1. In a stock pot, cook the bacon over medium-high heat until crispy. Add the butter and onions. Cook until soft and translucent.

2. Place the potatoes in a small saucepan with just enough water to cover.
Add a 1/2 tsp. of salt. Bring to a boil and cook until the potatoes are almost tender.

3. While the potatoes are cooking, add the flour to the bacon and onion mixture, stirring constantly for about 5 minutes (this will be quite dry).
Gradually add the milk, stirring with a whisk and continue stirring until the mixture is smooth and thick. Reduce heat to low.

4. When the potatoes are cooked, drain and add to the chowder.

5. In a medium non-stick skillet, heat the olive oil over medium-high heat.
Sear the salmon pieces until golden on all sides and almost cooked through.
Add to the chowder and stir in the dill. Simmer until the fish starts to flake.
Season with salt and pepper to taste.

6. Garnish with dill sprigs.