Salmon Chowder

When we grill salmon we always make more than we need for dinner to have some left over.  Then we put dibs on the amount we want for then next days plans.  Chris wanted some for a salmon salad sandwich, I love to make salmon dip but tonight it was for Salmon Chowder.   So I sent Chris to the store with a shopping list to get a few things we needed to make the Chowder for dinner.  He did not get what "1 qt 1/2 and 1/2" meant so didn't get any.  Luckily we had some whole milk in the fridge so used that instead tonight, but half and half really is much better and whole cream makes it even thicker.  This is an original recipe I came up with
Salmon Chowder Recipe

2-3 T olive oil

2 cloves of garlic

1/3 of an onion

3 small carrots

3 ribs of celery

3 leaves of fresh basil

3 cups of water

3 large red potatoes

3 chicken bouillon cubes

1 t dill weed, I just sprinkled it so am not sure of the exact measurement.

2 cups flaked cooked salmon (best if using high quality salmon, like left over grilled fish)

1 qt half and half

Pour the olive oil in a stock pot and add chopped garlic, onion, carrot, celery and basil.  I use the pampered chef chopper to chop all of the above fairly fine.  Cook in the olive oil until the onion and carrot are cooked and soft.  Add 3 cups of water , the bouillon cubes and diced potatoes.  Cook until the potatoes are done.  Add dill weed, salmon (be sure and take all the bones out of the salmon) and half and half.  Heat until warm then enjoy!

I served it with Parmesan garlic toast.  Normally I would serve it with a french bread baguette, but Chris had trouble finding that at the store also and came home with a loaf of sour dough bread which worked just fine also.