Ingredients:

1 slice uncooked bacon, diced
1/2 cup onion, chopped
1/2 cup celery, chopped
1 sprig fresh thyme
1 bay leaf
1 1/2 cups clam juice or fish stock
6 small red potatoes
1 lb salmon, cut into 1/2 inch pieces
2 cups reduced fat milk
1 red pepper, diced
1 tsp fresh dill, chopped

Directions:

Put bacon in a soup pot and heat over low heat. Add the onion, celery, thyme and bay leaf.  Turn the heat up to medium, and cook until the vegetables are soft, approx. 10 minutes.

Dice the potatoes and add them to the soup pot with the clam juice. Simmer until the potatoes are tender, approx. 10 minutes. Add the milk, peppers, salmon and dill and cook until the salmon is just cooked through. Remove the thyme and bay leaf. Add salt and pepper to taste.

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