Rich and comforting, this delectable chowder is tastiest when made with fresh-caught fish from the Campbell River, located on the east coast of Vancouver Island, and famed for being the world's salmon capital.
Cook bacon with olive oil in a heavy large saucepan over medium-low heat until crispy, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels. Add chopped leek, onion, and celery to drippings in a saucepan; 3 minutes. Add the garlic and flour, stir and cook for about 2 minutes.
Cover with both stocks plus half and the half cream. Bring to boil, reduce the heat and for 10 minutes.
Add the diced salmon, diced potato, corn kernels, crushed dill, anise, salt, and pepper. Reduce heat and simmer until potato and salmon are tender, about 10 to 15 minutes or until soup thickens slightly. frequently to prevent sticking on the bottom of the pot.
Stir in chives and bacon; simmer until heated through. Taste and rectify the seasoning with salt and pepper if needed. Serve very hot with toasted bread.
This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.
Salmon is forgiving but still easy to overcook — aim for just-opaque in the center and a little translucent at the very core. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
