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
- Fry bacon in a large fry pan until crisp. Set aside.
- 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.
- Stir in the dill. Add Horseradish sauce, thyme, and cream. Heat thoroughly, but do not boil.