New England Meets the Pacific Northwest with this Simple Salmon Chowder

Ingredients

• 4 oz Pancetta (cubed)
• 1 medium Onion (diced)
• 2 stalks Celery (diced)
• 2 sprigs Fresh Thyme (whole, removed before serving)
• 1/4 tsp Kosher Salt (plus to taste)
• 1/8 tsp Monosodium Glutamate (MSG) (optional, for umami)
• 1 tsp Black Pepper (freshly ground)
• 2 medium Yukon Gold Potatoes (peeled and cut into 1‑inch chunks)
• 2 tbsp All-Purpose Flour (for roux)
• 2 cup Clam Juice (bottled)
• 1 cup Half‑and‑Half (dairy)
• 1 cup Whole Milk (dairy)
• 8 oz Fresh Salmon Fillet (skin removed, cut into bite‑size chunks)
• 2 oz Smoked Salmon (torn into bite‑size pieces, added at end)
• 2 tbsp Fresh Dill (chopped)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 Bay Leaf (whole, removed before serving)
• to taste Hot Sauce (optional, for serving)
• drizzle Olive Oil (for finishing)
• to serve Oyster Crackers (optional side)

Instructions

1. Render Pancetta

   Add the cubed pancetta to the pot with a splash of water (about 1/4 cup). Cook over high heat, stirring, until the water evaporates and the fat begins to render, about 5‑7 minutes.

   Time: PT7M

2. Brown Pancetta

   Continue cooking the pancetta over medium‑high heat until the pieces are lightly browned, about 2 minutes.

   Time: PT2M

3. Sauté Aromatics

   Add the diced onion, diced celery, thyme sprigs, a pinch of salt, a pinch of MSG, and the black pepper. Reduce heat to medium‑low and cook, stirring occasionally, until the vegetables are softened but not browned, about 5 minutes.

   Time: PT5M

4. Prepare Potatoes

   While the aromatics cook, peel and cut the Yukon Gold potatoes into 1‑inch chunks.

   Time: PT5M

5. Make Light Roux

   Sprinkle the flour over the softened vegetables and pancetta. Stir constantly for 2 minutes to cook off the raw flour taste, being careful not to let it darken.

   Time: PT2M

6. Add Clam Juice

   Pour in the clam juice, stirring to incorporate the roux. Bring to a gentle simmer and let it thicken slightly, about 3 minutes.

   Time: PT3M

   Temperature: simmer

7. Add Dairy and Potatoes

   Stir in the half‑and‑half, whole milk, and the potato chunks. Add the bay leaf. Bring back to a gentle simmer.

   Time: PT1M

   Temperature: simmer

8. Simmer Potatoes

   Cook, uncovered, until the potatoes are fork‑tender, about 12‑15 minutes. Check texture by piercing a piece with a fork.

   Time: PT15M

   Temperature: simmer

9. Adjust Consistency

   If the chowder is thicker than desired, whisk in an additional 1/4 cup of half‑and‑half until the desired creaminess is reached.

   Time: PT1M

10. Remove Herbs

    Using a slotted spoon, fish out the thyme sprigs and bay leaf and discard.

    Time: PT1M

11. Add Salmon

    Add the fresh salmon chunks and smoked salmon pieces. Gently simmer for 3‑4 minutes, just until the salmon is opaque and cooked through.

    Time: PT4M

    Temperature: simmer

12. Finish with Bright Flavors

    Stir in the chopped dill, lemon juice, a pinch of extra salt and MSG if needed, and a generous grind of black pepper. Taste and adjust seasoning.

    Time: PT2M

13. Serve

    Ladle the chowder into bowls. Drizzle a little olive oil (or melt butter) on each serving, add a dash of hot sauce if desired, and serve with oyster crackers on the side.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g