Creamy Salmon Chowder with Cheesy Pull-Apart Bread

For the Chowder:

1. To a pot on medium-high heat, add in bacon and sauté until fully cooked. Strain the bacon onto a plate and set aside.
2. To the same pot, add the onions, celery, shallots, 1 tbsp of minced garlic, a portion of the softened butter (approximately 1/4 stick, remaining from the 1 stick total), thyme, dill, 1 tbsp of garlic powder, 1/2 tsp of salt, and 1 tsp of black pepper. Sauté until tender and translucent.
3. Once vegetables are translucent, add seafood stock, Campbell’s® Condensed Cream of Celery Soup, 1 tsp of black pepper, and 2 tsp of salt. Simmer on low-medium heat for 25 minutes.
4. In a separate bowl, blend the milk and heavy cream into a small amount of Campbell’s® Condensed Cream of Celery Soup before adding to the chowder (this is a tip, blend remaining cream of celery soup if not all added with stock).
5. Fold in the salmon and the cooked bacon and simmer for 8 minutes. Adjust seasonings to taste.

For the Cheesy Pull-Apart Bread:

1. Preheat oven to 350 degrees Fahrenheit.
2. To a small bowl, combine 3/4 of the stick of softened butter, 1 tbsp of minced garlic, a pinch of salt, and 1/2 tbsp of garlic powder. Microwave for 30 seconds until melted.
3. Blend in 2 tsp of parsley into the melted butter mixture.
4. Cut the French bread diagonally but not through the bottom, leaving about 1/4 inch uncut from the base of the loaf.
5. Use your fingers to space out each cut piece and fill each space with slices of mozzarella cheese.
6. Brush the melted garlic-herb butter mixture generously over the entire bread loaf.
7. Place the bread into the oven and bake uncovered for 15 minutes.