One-pot salmon chowder with bacon

Render half a pound of diced bacon or salt pork with a couple tablespoons of water in a large saucepan or Dutch oven over medium heat until it crisps in spots.

Add a diced onion and two diced celery stalks and cook in the fat, stirring and scraping, until softened.

Stir in two tablespoons of flour until the clumps disappear; it thickens the soup and binds the fat so it is creamy, not greasy.

Add a cup of bottled clam juice, four cups of whole milk, a pound of potatoes and the bay leaves.

Simmer until the potatoes are tender, about 15 minutes.

Add 3/4 to 1 pound of fish in bite-sized cubes, season with salt and pepper, and simmer until just cooked through, about 3 minutes.

Stir in fresh minced dill and serve.