Ingredients:

  • 2 Tbsp Unsalted Butter (30 g)
  • 4 oz Smoked Bacon or Pancetta, diced (115 g)
  • 1 medium Yellow Onion, small dice (150 g)
  • 2 Celery Stalks, small dice (100 g)
  • 2 cloves Garlic, minced (10 g)
  • 1 tsp Fresh Thyme, leaves only
  • Salt and Black Pepper, to taste
  • 1/4 cup All-Purpose Flour (30 g)
  • 2 medium Maris Piper or Russet Potatoes, diced 1/2-inch cubes (680 g)
  • 4 cups Fish Stock or High-Quality Chicken Stock (940 ml)
  • 1 cup Whole Milk (240 ml)
  • 1/2 cup Heavy Cream (Double Cream) (120 ml)
  • 12 oz Fresh Salmon Fillets, skinless, 1-inch cubes (340 g)
  • 4 oz Cold-Smoked Salmon, thinly sliced, chopped (115 g)
  • 1/4 cup Fresh Dill, chopped (10 g), plus extra for garnish
  • 1 tsp Lemon Juice, freshly squeezed

Instructions:

  1. Render the Fat: Place a Dutch oven over medium heat. Add the diced bacon or pancetta and cook until crispy and the fat is fully rendered (about 6–8 minutes). Remove the crispy bits with a slotted spoon and set aside for garnish.
  2. Sauté Aromatics: Reduce heat slightly. Add the butter to the rendered fat. Add the onion and celery. Cook gently, stirring occasionally, until softened and translucent (approximately 5–7 minutes). Add the minced garlic and thyme, cooking for 1 minute more until fragrant.
  3. Create the Roux: Sprinkle the flour over the vegetables. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste. This forms the thickening agent.
  4. Deglaze and Add Stock: Slowly whisk in the cold fish or chicken stock until no lumps remain. Bring the mixture to a simmer.
  5. Cook Potatoes: Add the diced potatoes and a generous pinch of salt and pepper. Reduce the heat to low, cover partially, and simmer gently for 10–15 minutes, or until the potatoes are tender when pierced with a fork.
  6. Temper the Dairy: In a separate bowl, whisk together the whole milk and heavy cream. Scoop about 1/2 cup of the hot chowder liquid into the dairy mixture and whisk rapidly to temper the cream.
  7. Add Dairy to Pot: Pour the tempered dairy mixture into the Dutch oven. Stir well and bring the chowder back to a bare simmer. Do not allow it to boil vigorously.
  8. Poach the Salmon: Add the cubed fresh salmon to the simmering chowder base. Gently stir once. Cover the pot and allow the salmon to poach for 4–6 minutes. The salmon is done when it flakes easily and is opaque throughout.
  9. Finish the Chowder: Stir in the chopped cold-smoked salmon, fresh dill, and lemon juice.
  10. Taste and Adjust: Check the seasoning and adjust salt and pepper as needed.
  11. Serve: Ladle into warm bowls, top with the reserved crispy bacon/pancetta pieces and extra fresh dill.