Pacific Salmon Chowder

Ingredients
1-2 pounds of salmon

TIP: we asked for salmon scraps from the fish store

2 Tlb olive oil
3 carrots diced
3 celery stalks diced
4 garlic cloves minced
1 onion diced
4 medium potatoes diced
1 C frozen corn
10 large sliced green olives
1 C chopped asparagus (optional)
2 - 2 1/2 C cream
1/2 C fresh minced dill
2 minced green onions

Add to taste
2- 4Tlb of vegetable concentrated stock (Better than Bouillon)
2 tsp worcestershire sauce
dash hot sauce
pinch of sugar
salt and pepper

Directions

Add salmon to 6-8 cups of water and boil for approximately 60 -75 minutes to complete fish stock.

Strain the stock into a bowl and remove meat and skin from bones. Add meat back to stock and set aside.

Sauté onion, garlic and celery with oil in a large pot.

Add fish stock, salmon meat and olives.

Add carrots.  Cook the carrots until they are tender and add corn, potatoes, asparagus and green onions. Simmer additional 20 minutes.

Add cream and dill.

Simmer for another half an hour for flavours to meld.

Serve with a spoonful of yogurt sprinkled with minced dill on top.