salmon chowder

Salmon

A hearty, creamy chowder loaded with salmon, potatoes, and veggies. Warm, comforting, and ideal for chilly evenings.

2 pounds red potatoes, peeled and cubed
1 large onion, chopped
1 (49.5 fluid ounce) can chicken broth
1 pound salmon steaks, bones removed, cut into 1 inch cubes 1/2 pound bacon, cooked and crumbled
2 cups milk
1 cup half-and-half cream
1 tablespoon butter or margarine 1/2 teaspoon salt
pepper to taste

In a soup kettle or Dutch oven, bring the potatoes, onion and broth to a boil. Reduce heat; cover and cook until potatoes are tender.
Add salmon and bacon; cook over medium heat until fish flakes easily with a fork. Reduce heat; stir in milk, cream, butter, salt and pepper; heat through (do not boil). Thicken if desired.