Ingredients
2 pounds red potatoes, peeled and cubed1 large onion, chopped1 can (49-1/2 ounces) chicken broth1 pound salmon fillets, cut into 1-inch pieces1/2 pound sliced bacon, cooked and crumbled2 cups whole milk1 cup half-and-half cream1 tablespoon butter1/2 teaspoon saltPepper to taste
Preparation
In a Dutch oven, combine the potatoes, onion and broth. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Add salmon and bacon; cook over medium heat until fish flakes easily with a fork.
Reduce heat; stir in the milk, cream, butter, salt and pepper; heat through (do not boil). Thicken if desired.
