Seafood Chowder

From Chef at Home

Yield: 6

Ingredients
1/2 pound bacon, chopped
2 onions, chopped
3 stalks celery, chopped
3 cups milk
3 cups 35% heavy whipping cream
1 cup white wine
1 baking potato, washed and grated
2 or 3 bay leaves
1 pound fresh salmon and halibut pieces, or any other fresh fish
1 pound shrimp, peeled and de-veined
1 bunch dill, chopped
Salt and pepper to taste

Directions
Brown the bacon until crisp in a soup pot or large saucepan. Drain off most of the fat, then add the onions and celery. Sauté until the aromatic vegetables soften. Add the milk, cream, wine, grated potato and bay leaves. Stir and cook over medium heat until the potato has dissolved and thickened the soup, about 20 minutes. Add the fish, season with salt and pepper and continue simmering just long enough to cook the fish through, about five minutes more. Just before serving, stir in the dill.