SALMON CHOWDER

Traveling in New England this fall we had so many lovely fish chowders it inspired me to create this when I had a piece of leftover grilled salmon.  It is a nice change from clams. 

2 T Olive oil in a Dutch oven with

½ chopped onion

2 Cloves grated garlic

Stir fry until they start to brown for good flavor

Add 4 Cups water and:

1 tsp Herbs de Provence

1 tsp basil leaves

1 tsp oregano leaves (no powder)

½ C chopped celery, leaves and all

1 large carrot chopped

1 bay leaf if desired

½ tsp black pepper

2 tsp salt

Simmer 10 minutes and add:

4 medium potatoes diced and simmer 20 more minutes

With a potato masher squish up the vegetable until they are small chunks.

Mix together until smooth:

2 C. Milk

1 C. Cream

2/3 C flour

Add to the soup and simmer until thick.  Add 1 ½ -2 C flaked grilled salmon

Correct salt.  Sprinkle with bacon bits if desired.