Spicy Salmon Chowder

I love this recipe because it merges cuisines from two of my favorite places in the world. Wild salmon is the hallmark of Pacific Northwest cooking, and chowder is something that transports me to the coast of Maine with every sip. The spice in this chowder is my “secret ingredient.” I think it adds an extra layer of warmth to this already comforting soup. If you don’t like spice, simply omit the red chili flakes. Recommended wine pairing: a red blend of Cabernet and Merlot (check out the Condor from Eagle Harbor Winery). Enjoy!

• Wild salmon

• Leeks

• Fresh thyme

• Bacon

• Yellow new potatoes

• Frozen corn

• Garlic

• Red chili flakes

• Clam juice

• Butter

• Whole milk

• Heavy cream

• Salt and pepper

1. As with most of my fish recipes, this one begins with a trip to the seafood counter. Request a filet of wild salmon (12-16 oz) with the skin removed.

2. Once home, begin by preparing your potatoes. Halve or quarter 8-10 small, yellow new potatoes into bite-size pieces and set aside. Bring a pot of water to a boil and add your potatoes, cooking for 6-8 minutes until fork tender. Once cooked, drain and set aside.

3. While potatoes are cooking, continue to prepare your vegetables. Chop 1-2 large leeks (enough to fill 2 cups) and 3 cloves of garlic. Add to a bowl with 1 cup frozen corn.

4. Next, chop 6 slices of bacon into small pieces. Turn a large soup pot to low-medium heat, and cook bacon for 6-10 minutes, until bacon is starting to crisp and brown, but is not over-cooked to bacon bit status. Remove bacon from soup pot and place a on a plate. Drain all but ~1 tablespoon of bacon fat from the soup pot.

5. Add the leeks, garlic, and corn to the soup pot with the bacon fat. If the vegetables need more oil, add 1 tablespoon of butter. Saute for 5-6 minutes until leeks are translucent.

6. While vegetables are cooking, chop salmon into half to 1 inch pieces, ensuring all bones are removed.

7. Add salt and pepper, 1 teaspoon red chili flakes, and 1.5 tablespoons of fresh thyme to the pot. Add bacon, salmon, and potatoes, and then 2 cups clam juice, 2 cups whole milk and 1 cup heavy cream. Bring to a boil, then stir and simmer for 20 minutes. I highly recommend serving with toasted sourdough bread with butter.

*Wine pairing sponsored by Eagle Harbor Winery