Ingredients:

  • 4 oz thick-cut bacon, diced
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 lb gold potatoes, peeled and cubed into ½-inch pieces
  • 2 medium carrots, diced
  • 1 cup frozen or fresh corn kernels
  • 1 tsp dried thyme
  • ¼ cup all-purpose flour
  • 3 cups seafood stock
  • 1 cup heavy cream
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 lb salmon fillet, skinless and cut into 1-inch cubes
  • 2 tbsp fresh dill, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Place the diced bacon in the Dutch oven over medium heat. Cook, stirring occasionally, until the bacon is crisp and the fat has completely rendered. Use a slotted spoon to remove the bacon bits and set them aside, leaving the fat in the pot.
  2. Add the butter to the bacon fat. Once melted, add the diced onion and carrots. Sauté for 5–7 minutes until the onions are translucent and the carrots begin to soften. Stir in the garlic and thyme, cooking for 60 seconds until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to toast the flour and create the roux base.
  4. Slowly pour in the seafood stock while whisking or stirring constantly to prevent lumps. Add the cubed potatoes and simmer until the potatoes are tender.
  5. Stir in the heavy cream and corn kernels. Season with salt and black pepper, allowing the soup to simmer gently to thicken.
  6. Remove the pot from the heat. Gently fold in the cubed salmon, fresh dill, and lemon juice, allowing the residual heat of the broth to poach the salmon until tender.
  7. Stir the reserved crisp bacon bits back into the chowder and serve immediately.