Salmon Chowder

I still had two small potatoes from the 5-lb bag after Passover.  That isn't enough to do much, but it is enough to bulk up a chowder.

I researched a couple of recipes, and Google says the essential elements of a chowder are potatoes, bacon, and either a cream or tomato base.  This one doesn't have bacon, because I consider celery one of the three essential ingredients, but I did use bacon grease for the fat.  Fresh celery in a creamy soup just creates an unexpected flavor and texture element.  Also, I have a lot of it growing in the Pond.  To me, chowder doesn't even require meat as long as you have both corn and potatoes in it.  This one has fish, so I'm skipping the corn.

I'm adding cooked pintos to this version because it was originally on my meal calendar as "pinto soup" and evolved from there.  I'm on a post-Passover cleanse that is taking way longer than the holiday itself.  Matzoh alone isn't binding, but if you observe kitniyot, all the best sources of fiber are removed from your diet for an entire week.  I was seriously missing my legumes.  If this is a first-course soup, you can skip the beans.  They did make for a more filling meal.

*8 oz Russet potatoes
2 Tb butter, oil, or other fat
*1/2 yellow onion, diced
*2 ribs celery, diced
1 Tb flour
8 oz fresh salmon filet, cut in 1" cubes, or 10 oz canned (two small tins)
*1/2 tsp dill weed
salt and pepper to taste
*1 C milk
*about 1/2 C cream
*1 14oz can pintos or white beans, drained, optional

1.  Dice potatoes 1/2", peeling optional.  Place in medium saucepan with water to cover by a couple of inches.  Bring to a boil, lower to a simmer, cover, and let cook while you work on the rest of the soup.

2.  In a larger saucepan or soup pot, heat butter over medium.  Add onions and celery and cook until softened, about 5 minutes.  Stir in flour to make a roux.  Once the flour is cooked, season with dill and some salt and pepper.

3.  Gradually add the milk, allowing the base to thicken between additions.  If using fresh salmon, add it to the potatoes in the last few minutes of cooking.  You just need to poach it a little before adding it to the soup.

4.  Once potatoes and salmon are cooked, ladle them into the soup base.  You don't need to add all the water, which is now a starchy salmon stock.  From canned, add to soup with the water in the can.  Only add enough water to achieve the consistency you like.

5.  Add beans, if using, and return to a low simmer.  Stir in enough cream to get the consistency you would like.  Taste and add salt and pepper as needed; the cream will dull what you had already added.  Serve hot.

Difficulty rating  :)