Salmon Chowder

1 lb. salmon

1/3 cup butter

1/3 cup flour

1 pint half and half

2 cups milk (any kind)

2 cups chicken broth

2 cloves garlic

2 cups diced potatoes

1 cup finely diced onion

1 cup finely diced celery

1 cup diced carrots

1 cup frozen corn

1 Tbsp. dried parsley

1 tsp. dried dill

1 tsp. salt

¼ tsp. ground pepper

1 bay leaf

Olive oil

Brush salmon with a little olive oil and sprinkle with salt and pepper.  Bake at 400 F for 20-25 minutes, or until fish flakes easily with fork.  Remove salmon chunks from skin with a fork (or you can skip this step by buying salmon with the skin removed).  Make sure there are no bones.  Set aside salmon chunks.

In a saucepan, sauté onion and celery in a little olive oil until onion is translucent.  Add potatoes and sauté about 5 minutes, stirring occasionally.  Do not brown.  Add carrots, corn, chicken broth, and bay leaf.  Bring to a boil; then reduce heat and simmer until vegetables are fork tender, about 10-15 minutes.

Meanwhile, melt butter in a large pot.  Add flour, garlic, half and half, and milk.  Stir constantly while letting the mixture become smooth and thick.  Remove bay leaf from cooked vegetables.  Add cooked vegetables, including broth, to milk mixture.  Add salt, pepper, parsley, dill, and salmon chunks.  Heat through on low heat.  Serve with oyster crackers.