2poundswild salmon filletscut into large chunks, about 3-4 inch pieces
1cupfresh dillloosely packed, or more
¼cupsour creamor more, optional
Optional Seasonings, to taste
Salt and freshly ground black pepper
Salt pork cracklings or bacon bits
Heat the bacon or salt pork in a medium-sized stock pot over low heat until a few tablespoons render out. Raise the heat to medium and brown the meatier pieces, being careful not to burn. Remove the browned pieces with a slotted spoon but leave the fat in the pot. Before serving the chowder, you can reheat the crispy browned cracklings from the salt pork or the bits from the bacon and add them as a topping.
Add the leeks, bay leaves and thyme and saute about 5 minutes until leeks are softened. Add butter, if needed, for additional cooking fat.
Add wine and simmer for another 3-4 minutes or until the wine is reduced by about half.
Add fish stock and bring to a boil.
Add potatoes, cover pot and simmer for 10-12 minutes until potatoes are cooked through.
Add the peas and corn and simmer another 3-4 minutes. Salt the chowder, to taste.
Add the salmon and simmer gently for a few minutes. Remove the pot from the heat, cover and let it sit for 5 to 10 more minutes or the salmon is cooked through and flakes easily. Gently break apart the salmon and mix into the chowder.
Add 1 cup of heavy cream, optional sour cream and dill and taste. Add up to one more cup of heavy cream, if desired. Add additional dill and sour cream, to taste.