Salmon Chowder

INGREDIENTS

4 bacon slices, cut into 1-inch pieces
1 medium onion, chopped
2 celery stalks, cut into ½-inch slices
1 lb red potatoes, cut into 1-inch cubes
1 tsp salt
¼ tsp pepper
½ cup dry white wine
½ cup vegetable broth
2 cups whole milk
1 lb salmon fillet, skinned and cut into 1-inch pieces
2 Tbsp chopped fresh dill
1 Tbsp unsalted butter

Preparation Serves 4
Cook bacon in a 3-quart saucepan over medium heat, stirring frequently, until crisp, then transfer to paper towels to drain. Pour off all but 2 tablespoons grease from saucepan, then add onion, celery, potatoes, salt and pepper, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes. Stir in wine and broth and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, about 10 minutes. Add milk and simmer, uncovered, until potatoes are tender, 4 to 5 minutes. Stir in salmon, dill and butter, and simmer gently until salmon is cooked through, 3 to 4 minutes. Serve sprinkled with bacon.