Salmon Chowder

 1 jar of Salmon (16 oz)

3/4 cup butter $

• 1 cup chopped onion $
• 1/2 cup chopped celery $
• 3 tablespoons all-purpose flour + 2tsp cornstarch
• 3 cups chicken broth
• 1/2 teaspoon salt
• Dill weed to liking
• 1/2 teaspoon garlic granules 
• 4 medium potatoes diced
• 2.5 cups milk
• 6 thick-cut bacon slices, cooked and crumbled ( I was out of bacon so I subbed with a splash of smoke)

1. If using fresh salmon:
2. Sprinkle salmon with kosher salt and pepper; place on a foil-lined baking sheet. Bake at 400° for 15 minutes or until desired degree of doneness. Flake fish into 1/2-inch pieces; set aside.
3. Melt butter in a large Dutch oven over medium heat. Add onion and celery, and sauté 5 minutes or until tender. Add flour; stir until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually whisk in chicken broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt, dill and garlic.
4. Add potato, reduce heat, and simmer 20 minutes or until potato is tender. Stir in milk. Cook 6 minutes or until heated. Add cooked salmon, stirring gently to combine. Spoon into individual bowls; top with crumbled bacon.