3 strips nitrite-free bacon, diced (pork, turkey or vegetarian)

1 large yellow onion, diced

1/2 cup diced celery

2 large Russet potatoes, peeled and diced

2 carrots, peeled and diced

2 cups chicken or vegetable stock

1/2 cup whole milk

1/2 cup half-and-half

1 1/2 pounds salmon fillet, skinned, boned and cut into 1-inch cubes

1/4 cup chopped fresh parsley

1/2 to 1 teaspoon dried dill

Sea salt and freshly ground pepper to taste

1 tablespoon minced fresh chives for garnish

Oyster crackers for garnish (optional and contain gluten)

 

Brown bacon in a deep, heavy-bottomed sauce pot until crisp. Remove with a slotted spoon and set aside. Sauté onion and celery in the bacon fat in the same pot until onion is translucent. (If using turkey or vegetarian bacon, add canola oil to sauté onion and celery.) Add potatoes and sauté about 5 minutes, stirring occasionally. Do not brown. Add carrots and stock, bring to a boil, then reduce heat and simmer until vegetables are fork tender about 10 minutes.  Add milk, half and half, salmon, parsley, dill and pepper. Simmer over low heat 5 to 8 minutes or until fish is cooked through and liquid is steaming, but not boiling. Add more pepper and salt to taste. Transfer to serving bowls and garnish with crispy bacon pieces and chives. Serve with oyster crackers, if desired.