Start by cooking the finely diced bacon over medium heat in a large pot, I like to use a large Dutch oven. Cook stirring as needed until the bacon is browned, and the fat renders out.
Next add the potatoes, thyme, and broth. Stir to combine and bring the chowder to a boil. Reduce the heat and maintain a simmer until the potatoes are fully tender.
Scoop some of the cooked potatoes out of the pot and add them to a blender container. Don’t worry if you get some other things along with the potatoes.
When the potato mixture has been blended, set it aside and add the salmon to the pot. Cook just until the salmon starts to flake on the edges, remember it will continue to cook and you still need to season the soup!