Salmon-Bacon Chowder - cooking recipe

Ingredients

3 slices bacon, diced
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 - 1 teaspoon dried thyme
1 bay leaf
2 (8 ounce) bottles clam juice
6 small red potatoes, unpeeled
2 cups milk or 2 cups light cream
1 cup water
1 green peppers or 1 red pepper, thinly sliced
1 lb salmon, cut in 1/2 inch pieces
1 teaspoon dried dill (optional) or 1 teaspoon fresh dill (optional)
cooked white rice (optional)

Preparation

Put bacon in a soup pot and heat over low heat.
Add the onion, celery, thyme, and bay leaf.
Cook until veggies are soft (10 mins).
Add clam juice.
Dice potatoes and add to the soup pot.
Simmer until potatoes are just tender (10 mins).
Add milk, peppers, salmon, dill, and cook until salmon is just cooked through (8 mins).
Remove bay leaf.
Adjust seasonings.
Serve with cooked rice and a crusty bread.