Ingredients

  • 2 lbs raw salmon, skin removed, deboned, cut into ½-inch cubes
  • ½ lb bacon or pancetta, diced
  • 3–4 carrots, diced
  • 3–4 celery stalks, diced
  • 2 lbs potatoes, diced (about ½–¾ inch)
  • 1 large onion, diced
  • Kosher salt & black pepper
  • ½ stick (4 tbsp) butter
  • 3–4 tbsp all-purpose flour
  • Approximately 24 oz chicken stock – measure with your heart based on desired soup base thickness
  • 1 cup milk (whole milk preferred)
  • Cajun seasoning or Old Bay, to taste

Instructions

  1. Brown the bacon/pancetta
    In a heavy-bottomed pot or Dutch oven, cook the bacon or pancetta over medium heat until crispy.
    Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Sauté the vegetables
    Add the diced carrots, celery, and onion directly into the pot.
    Season with a generous pinch of salt and pepper.
    Sauté until the vegetables begin to soften and the fond (brown bits) on the bottom of the pot begins to loosen—about 8–10 minutes if you want the soup ready within an hour.
  3. Make the roux
    Add the butter and let it melt.
    Sprinkle in the flour and stir until it forms a thick paste coating the vegetables.
    The mixture may look sticky or thick on the bottom—this is perfect.
  4. Deglaze and build the base
    Slowly pour in the chicken stock, stirring to release all the fond.
    Continue stirring until the bottom is fully deglazed and the mixture starts to thicken.
  5. Add potatoes and milk
    Add the diced potatoes and pour in the milk.
    Stir to combine, then taste and adjust salt.
    Add Cajun seasoning or Old Bay to taste.
  6. Simmer
    Bring the chowder to a gentle simmer and cook until the potatoes are just tender, about 10–15 minutes.
  7. Add the salmon
    Add the salmon cubes to the simmering chowder.
    Cook for about 10 minutes, stirring occasionally, until the salmon is just cooked through and flakes easily.
  8. Finish and serve – Stir the crispy bacon/pancetta back in (or reserve it for topping).