Easy, Creamy One-Pot Salmon (and Shrimp) Chowder Recipe

 From Serious Eats after having a similiar soup last week I decided that I wanted to find a good recipe we added shrimp as well. Kevin added Bay Seasoning about a tablespoon to it at the end which added a nice bit of heat.

• 1/2 pound salt pork or bacon, cut into 1/2-inch pieces (225g)

• 2 tablespoons water (30ml)

• 1 medium onion, finely chopped (about 8 ounces; 225 g)

• 2 large ribs celery, finely chopped (about 6 ounces; 170 g)

• Kosher salt and freshly ground black pepper

• 2 tablespoons all-purpose flour (about 20g)

• 1 cup bottled clam juice (235 ml)

• 1 quart whole milk (900 ml)

• 1 pound russet or Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (450 g)

• 1 bay leaf

• 3/4 to 1 pound boneless, skinless fish scraps, such as salmon, cod, or halibut, cut into 3/4-inch chunks (350-450g) ( we used 1/2 pound)

• 1/2 pound of shrimp cut into 1/2" piece
  

• Minced fresh herbs such as parsley, dill, or chives, for serving

• Hot sauce, for serving

• Crackers, for serving
  
  
  
  Combine salt pork or bacon and water in a heavy-bottomed stock pot or Dutch oven over medium heat and cook, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. Add onion and celery. Season gently with salt and pepper and continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add flour and cook, stirring, until no pockets of raw flour remain. Stir in clam juice, followed by milk. Add potatoes and bay leaf and bring to a simmer.
  
  Simmer chowder, stirring occasionally, until potatoes are fully tender, about 15 minutes. Stir in fish chunks and simmer just until cooked through, about 3 minutes. Season to taste with salt and pepper.
  
  Serve immediately, garnish with minced fresh herbs, hot sauce, and crackers.