Salmon chowder is classic comfort food. In it, tender salmon, potatoes and the usual carrots, celery, onion and garlic are in creamy, old bay seasoned chowder. Sweet corn, fresh dill and crispy bacon round out this soup deliciously.
Spray the bottom of your dutch oven with olive oil and add the chopped bacon. Heat over medium and cook until crispy. Once crispy, use a slotted spoon to remove and transfer the bacon to a paper towel lined paper plate.
To the bacon fat, add the diced onion, carrot, celery and garlic with a pinch of kosher salt. Stir and cook until tender, about 8 minutes.
Sprinkle in the flour, stir and cook 1 to 2 minutes.
Next pour in the broth and clam juice. Add in the potatoes, bay leaf and old bay seasoning. Stir, cover and bring to a boil. Reduce and simmer the potatoes for 15 minutes.
Then add 2 ladles of the soup (avoiding the bay leaf!) and add to a blender. Puree until smooth and add it back to the soup along with the corn, half & half and salmon. Cover and cook 15 mintues or until the fish easily flakes.
Add teh bacon and 1 tablespoon chopped dill and season the soup with kosher salt and freshly ground black pepper to taste. For me I used 1-1/2 to 2 teaspoons kosher salt.