Salmon Chowder

Instructions

1. Cook the bacon
   In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crisp, about 5-6 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the fat in the pot.
2. Sauté the vegetables
   Add the onion, carrots, and celery to the bacon fat and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add potatoes and liquid
   Add the diced potatoes, fish stock, bay leaf, and dried thyme to the pot. Bring to a boil, then reduce heat and simmer, covered, until potatoes are just tender, about 10-12 minutes.
4. Prepare the cream mixture
   In a small bowl, whisk together 1/2 cup of the half-and-half with the flour until smooth. Slowly add this mixture to the pot, stirring constantly to prevent lumps. Add the remaining half-and-half and simmer for 5 minutes until slightly thickened.
5. Cook the salmon
   Gently add the salmon cubes to the chowder and simmer for 5-7 minutes until the salmon is just cooked through and beginning to flake easily. Be careful not to overcook or stir too vigorously as the salmon can break apart.
6. Finish the chowder
   Remove the bay leaf. Stir in the fresh dill, lemon juice, and reserved bacon. Season with salt and pepper to taste. Remove from heat and let stand for 5 minutes to allow flavors to meld.
7. Serve
   Ladle the chowder into warm bowls. Garnish with additional fresh dill and serve with crusty bread or oyster crackers on the side.