In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pot.

In the same pot, add the diced onion, celery, carrots, and minced garlic. Sauté until the vegetables are tender and fragrant.

Add the chicken broth, diced potatoes, bay leaf, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are cooked through and tender.

Gently add the salmon pieces to the pot and simmer for an additional 5 minutes, or until the salmon is cooked and flakes easily with a fork.

Stir in the heavy cream and season with salt and black pepper to taste. Simmer for another 2-3 minutes to heat through.

Remove the bay leaf from the chowder.

Serve the Oregon Salmon Chowder hot, garnished with the crispy bacon and chopped fresh parsley.