Salmon and Dill Chowder

Ingredients

• 4  bacon 
• 0.3 teaspoon pepper black
• 2 rib celery cut into 1/2-inch cubes
• 2 tablespoons optional: dill fresh chopped
• 1 medium onion cut into 1/2-inch cubes
• 1 pound potatoes boiling peeled cut into 1-inch cubes
• 1 pound salmon fillet dark skinless trimmed cut into 1-inch pieces
• 1 teaspoon salt 
• 1 tablespoon butter unsalted
• 1 cup water 
• 2 cups milk whole

Equipment

• paper towels
• sauce pan

Directions

1. Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring frequently, until crisp, then transfer to paper towels to drain.
2. Pour off all but 2 tablespoons fat from saucepan, then add onion, celery, potatoes, salt, and pepper and cook, stirring occasionally, until onion is softened, 5 to 7 minutes. Stir in water and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, about 10 minutes.
3. 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 just cooked through, 3 to 4 minutes.
4. Serve sprinkled with bacon.