Salmon Chowder

1 lb. fresh salmon, cubed
3 strips bacon, diced
1/4 c chopped onion
2 c hot water
1 c diced russet potatoes
2 c milk
1 tsp salt
White pepper
Fresh parsley, chopped for garnish

In a medium saucepan, crisp bacon over medium heat. Remove bacon and in same pan add in onion and cook for about 2 minutes. Add in the water, the bacon and potatoes. Cook until the potatoes are almost tender, about 10 minutes. Add in the salmon and lower heat to simmer. Continue cooking until the salmon flakes. Add in milk and salt and pepper. Test for seasoning. Cook for an additional minute, and serve. Garnish bowls with chopped parsley.

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