Chowder Recipe

Cook aromatics

In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste, forming a light roux that coats the vegetables.

Add liquids and potatoes

Gradually whisk in the stock until smooth, then add the diced potatoes, bay leaf, and thyme. Bring to a gentle simmer, reduce heat to medium-low, and simmer until potatoes are tender, 12–15 minutes.

Finish chowder base

Stir in the milk and heavy cream and warm through without boiling. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning as desired. Keep the chowder at a gentle simmer on the lowest heat while you prepare the salmon glaze.

Prepare glaze

In a medium bowl, whisk together the honey, soy sauce, lemon juice, Dijon mustard, olive oil, smoked paprika, 1/2 tsp salt and 1/2 tsp pepper until combined.

Marinate salmon briefly

Add the cubed salmon to the bowl and toss gently to coat. Let sit 5–10 minutes at room temperature to allow flavors to meld (do not marinate longer than 20 minutes to avoid breaking down the fish).

Sear salmon

Heat a nonstick or stainless-steel skillet over medium-high heat. Add a light coating of oil if needed. Remove salmon from marinade, letting excess drip off. Sear the salmon cubes in a single layer for 1–1.5 minutes per side, just until lightly caramelized but still moist and tender inside. Work in batches if necessary. Transfer seared salmon to a plate.

Glaze (optional finish)

If you want a slightly thicker glaze, return the skillet to medium heat and pour the remaining marinade into the pan. Cook, stirring, for 1–2 minutes until slightly reduced and glossy. Drizzle this reduction over the seared salmon.

Combine salmon with chowder

Remove the thyme sprigs and bay leaf from the chowder. Gently fold most of the seared salmon cubes into the chowder, reserving a few pieces for garnish so they retain their texture. Heat gently for 1–2 minutes to bring the salmon temperature up, but avoid boiling the chowder after adding salmon to prevent overcooking the fish.

Plate and garnish

Ladle the chowder into bowls. Top each bowl with the reserved salmon pieces. Sprinkle with sliced chives and chopped dill, a pinch of lemon zest, and crispy bacon or pancetta if using. Finish with a light drizzle (about 1 tsp) of honey across the top for a bright sweet note.

Serve

Serve the chowder hot with crusty bread or oyster crackers on the side.