Salmon Chowder

Heat a large sauce pan over medium-high heat. Add the bacon and cook until crisp. Using a slotted spoon, remove the bacon from the pan leaving the grease behind. Add the onions to the pot and cook in the bacon grease for 5 minutes or until softened, stirring frequently.

Add the potatoes, stir, and sprinkle with the flour. You can add the bacon back to the pot and cook it along with the potatoes at this point if you prefer it softened, or reserve it to top the chowder when serving. Add the stock or broth and bring to a boil. Reduce heat to low and simmer for 10 minutes or until potatoes are soft.

Add the milk or cream and return to a boil. Reduce to a simmer and add the salmon and scallions. Stir to combine taste for seasoning. Add salt and pepper as needed. Float butter on top—when it has melted, the chowder is ready to serve. Stir once again before serving.