Creamy Salmon Chowder

Ingredients

• 4 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 2 tbsp unsalted butter, only if needed
• 3 tbsp all-purpose flour
• 3 cups seafood stock or low-sodium chicken broth
• 1 lb Yukon Gold potatoes, cut into ½-inch cubes
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup corn kernels
• 1 cup whole milk
• ½ cup heavy cream
• 1¼ lb skinless salmon, cut into roughly 1-inch cubes
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1–2 tsp fresh lemon juice

Instructions

1. Cook bacon in a Dutch oven over medium heat until crisp.
2. Remove bacon with a slotted spoon. Leave approximately 2 tbsp bacon fat in the pot.
3. Add butter only if rendered bacon fat is insufficient.
4. Add onion and celery. Cook 5–6 minutes.
5. Sprinkle flour over vegetables. Cook 1 minute.
6. Slowly stir in stock.
7. Add potatoes, thyme, bay leaf, salt, and pepper.
8. Bring to a gentle simmer. Cook 12–15 minutes until potatoes are nearly tender.
9. Add corn. Stir in whole milk and heavy cream.
10. Return only to a gentle simmer.
11. Add salmon cubes. Cook approximately 5–7 minutes until just cooked. Do NOT vigorously boil after salmon and dairy are added.
12. Remove bay leaf. Stir in dill, parsley, reserved bacon, and 1 tsp lemon juice.
13. Taste. Add additional lemon, salt, and pepper as needed.

Nutrition

Chef's Notes

Creamy and substantial but still spoonable. Do NOT over-thicken into paste. Reheat gently; do not hard boil dairy and salmon.

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