Salmon Chowder - cooking recipe

Ingredients

1 tall can salmon
3 c. water
3 medium potatoes, peeled and diced
3 or 4 carrots, peeled and diced
4 slices bacon, diced
1 c. celery, diced
1 medium onion, diced
3 Tbsp. butter
1 3/4 c. half and half milk
salt and pepper to taste
parsley (optional)

Preparation

Remove skin and bones from salmon; crumble.
Set aside.
Peel and dice potatoes and carrot.
Put in the 3 cups water. Cook until tender.
Do not drain potatoes and carrots when they are cooked. Fry bacon in skillet until crispy and brown. Remove and drain. Put celery and onion in bacon grease and saute
until tender but not brown.
Remove and drain. Add celery and bacon to vegetables and water. Add the butter, half and half milk, salt, pepper, parsley and salmon and heat just until heated through.
Do not boil.