Salmon Chowder

2.5 fillet Pink Salmon (fish)
8 small (1-3/4" to 2-1/2" dia.) Potato, raw
1 large Onions, raw
8 stalk, medium (7-1/2" - 8" long) Celery, raw
6 clove Garlic
2 tbsp Butter, salted
2 tbsp Canola Oil
48 fl oz Chicken Broth
1 cup (8 fl oz) Water, tap
20 serving Jennie-O Turkey Bacon
16 fl oz Fat free half and half
2 cup Milk, 2%, with added nonfat milk solids, without added vit A

Melt butter and oil in a large pot. Brown bacon until crisp, then add garlic, onion, and celery and sautee until soft and aromatic. Add salmon and stir. Stir in chicken stock and water, and add potatoes and a sprig of fresh thyme. Being to a rolling boil, then turn to medium heat and simmer until potatoes are cooked through. Add half and half and milk and simmer until thickened to your liking. Season with salt and pepper to taste.

Serving Size: Makes 16 1 cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user MR_VANLAAR.