This is a huge favorite in our house. It’s fairly easy to make, very tasty, and feeds a bunch.
Three 5 oz. salmon filets
Three slices of bacon (can use turkey bacon, proscuitto, speck, or pancetta)
4 cups (one box) seafood stock
4 cups (one box) chicken stock
1/2 cup of Half and Half (can use heavy cream if you want to make it more rich)
EVOO, salt, pepper, fresh thyme
Set oven to 350, chop bacon into lardons, medium size dice cut the potatoes, small dice on the onion
Place salmon filets on a baking sheet covered with parchment paper. Season the salmon with salt, pepper, and a little olive oil.
Using a large dutch oven or pot, saute the bacon and onion in EVOO. Season with a little salt and pepper, too. Saute about 5 minutes.
Add the potatoes and saute for about 10 minutes. Season again with salt and pepper. Add a little stock if necessary to keep it moist.
While the potatoes are cooking, put the salmon into the oven. Cook for about 8 minutes. You do not want to fully cook the salmon as it will finish cooking in the chowder. When you remove the salmon from the oven, chop it up into chunks.
Next, add the liquids (seafood stock, chicken stock, half and half, juice of half a lemon). Bring the chowder up to a low boil.
Add the salmon pieces and fresh thyme. Season with salt and pepper. Drop the chowder down to a simmer for 5-10 minutes. It is done when the potatoes are fork tender.
Serve in bowls with fresh bread for dipping. Add a little more fresh lemon juice into each bowl when served.