SUNDAY SUPPER

The cool weather inspired me to make some soup for dinner. We all like salmon and I don't grill in the rain - so I made

SALMON CHOWDER

3/4 - 1 lb Salmon (fillet or stew pieces from the butcher)

3 pieces bacon

1 T butter

1/4 c diced onion

2 celery ribs, diced

1 bay leaf

2 medium Yukon potatoes, diced

1 T chopped parsley

1/2 c white wine

1 cup milk

1 cup cream

salt, pepper, tarragon

Poach salmon in salted water (start in cold water just covering salmon, simmer until opaque and flesh flakes with a fork, drain, cool and cut into bite size pieces. You should have about 1 1/2 cups.

Place bacon in heavy bottomed pot on medium heat to render the fat. Remove the bacon and save for another use. Add 1T butter to pot and when it is melted, add onion and cook until soft, about 4 minutes.. Add the celery, potatoes, parsley and bay leaf and cook until celery is soft, about 4 minutes. Increase heat to high and add the wine, scraping the sides and bottom of pan to loosen any browned bits. Pour in milk and cream and reduce heat to simmer, place lid on pot and cook until potatoes are tender, about 20 minutes, depending on size of diced potatoes.

With the back of a fork or immersible blender, crush some of the potatoes to help thicken the soup. Add salmon and gently stir. Allow to heat through. Add salt and pepper and tarragon to taste.

Serve with crackers or bread and a green salad.