Salmon Chowder With Tarragon

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13/4 pounds salmon for chowder or 3/4 pound salmon fillet or steak

1 teaspoon salt

2 ounces salt pork or 3 strips of bacon, chopped

1 tablespoon unsalted butter

1/3 cup minced onion

2 ribs celery, diced

2 medium-size Yukon or other potatoes, cut into small cubes

1 bay leaf

1 tablespoon minced parsley

1/2 cup white wine such as Sauvignon Blanc

2 cups whole milk

1/2 cup heavy cream

Salt and pepper to taste

1 tablespoon minced tarragon

Water crackers

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