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.
