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1
First, make salmon stock: Cut up the salmon trim and split it between two large stockpots, unless you have a stockpot large enough to hold everything.
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2
Cover with water.
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3
Skim scum as it appears.
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4
Simmer just until the salmon meat is cooked, then take out the trim and pick all the meat off the bones.
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5
Reserve the meat and refrigerate.
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6
Put the bones, fins, and tails back into one of the stockpots.
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7
Cook on low for an hour or two, skimming off scum.
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8
Take out the rest of the salmon trim.
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9
Add the chopped veggies and spices.
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10
Simmer over low to medium heat until reduced by about 2/3.
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11
Strain through dampened cheesecloth, pressing out all the liquid or as much of it as you can get.
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12
Dump the mass of vegetables and what few bones remain, and reserve and measure the liquid.
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13
You should have about 6 cups; If there's more, reduce further or use as is.
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14
Second, make the chowder using the stock: Fry the bacon in a large stockpot.
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15
Pour off most of the bacon fat, saving just a little to coat the bottom of the pan.
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16
Add half-and-half and stock.
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17
Turn heat midway between low and medium.
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18
Add salmon meat.
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19
Add potatoes.
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20
Add pepper, dill, thyme, basil, rosemary, marjoram, and lavender.
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21
Simmer slowly for 1/2 hour to give the flavors a chance to marry.
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22
Get out a second stockpot and split the above ingredients between the two.
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23
Add 1 quart milk to each pot.
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24
Add 4 tbsp (1/2 stick) butter to each pot, if you're using butter.
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25
Add half the corn to each pot.
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26
Add two bay leaves to each pot.
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27
Bring both pots to a gentle simmer and cover most of the way (the lid should be cockeyed to allow a little steam to escape).
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28
Let simmer on low heat for about 3 hours, being careful not to let it boil; stir occasionally.
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29
Add half the Madeira (if you're using it) to each pot and simmer for another half hour.
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30
Serve.
