Salmon & Leek Chowder
Heat a pot over medium. Add bacon. Cook until crispy, about 1 to 2 minutes per side. Transfer bacon to a paper towel-lined plate.
Add potatoes, carrot, celery and onion to same pot with bacon fat. Increase heat to medium-high. Cook, stirring often, until vegetables are tender, about 10 minutes.
Stir in water, milk and soup mix. Bring to boil, then reduce heat to low. Simmer, stirring occasionally, 5 minutes.
Stir in salmon. Cook until salmon flakes with a fork and potatoes are fork-tender, about 5 minutes.
Meanwhile, finely chop bacon. Stir bacon and parsley into soup. Top with dill, if desired.
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Last updated: January 20th, 2021
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