Salmon Chowder

A Canadian west coast classic, Keeps up to a week in the refrigerator.

3 tablespoons butter
3 slices bacon, diced
1 medium onion, fimely chopped
1 1/2 cups celery, chopped
2 cloves garlic, minced or diced
2 medium Yukon Gold potatoes, cut into 1/2 inch cubes
2 bay leaves
1 14 ounce can clam juice
4 cups chicken stock)
1 cup 10% cream 2-3 cans salmon or equivalent fresh salmon
2 tablespoons creamy horseradish sauce
1 tablespoon fresh dill, chopped or 2 teasspoons fresh thyme
salt and freshly ground pepper

YIELD: 8 servings

COURSE: Soups and Stews

CUISINE: Canadian


  1. Fry bacon in a large fry pan until crisp. Set aside.
  2. In the same pan Add the onion, celery, potato cubes, and garlic. Stir until browned, about 5 minutes. Switch ingredients to a large soup pot. Add clam juice, chicken stock, and Salmon. Simmer for about 15 minutes until potatoes are just tender. Season to taste with salt and freshly ground pepper.
  3. Stir in the dill. Add Horseradish sauce, thyme, and cream. Heat thoroughly, but do not boil.