Pacific Northwest Salmon Chowder

If New England has its clam chowder, the Pacific Northwest has its salmon chowder — thick, cream-based, and built around the king of the region's rivers. This version leans on smoked salmon for depth and fresh wild salmon for body, a combination that makes the broth extraordinary. On rainy Seattle or Portland evenings, a bowl of this with crusty bread is the definitive comfort.

Serves: 6

Ingredients

• 680g (1.5 lbs) wild salmon fillet (sockeye or king), skin removed, cut into 4cm (1.5 in) chunks
• 170g (6 oz) hot-smoked salmon, flaked
• 6 strips thick-cut bacon, chopped
• 1 large yellow onion, diced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 680g (1.5 lbs) Yukon Gold potatoes, cut into 2cm (3/4 in) cubes
• 480ml (2 cups) clam juice
• 480ml (2 cups) chicken or fish stock
• 360ml (1.5 cups) heavy cream
• 240ml (1 cup) whole milk
• 2 tbsp (30g) unsalted butter
• 2 tbsp (15g) all-purpose flour
• 1 tsp (2g) Old Bay seasoning
• 1 tsp (2g) dried dill
• Salt and black pepper
• 3 tbsp (15g) fresh chives, snipped
• Oyster crackers or crusty sourdough, for serving

Instructions

1. Cook bacon in a large Dutch oven over medium heat until crisp. Remove with a slotted spoon, leaving about 2 tbsp fat in the pot.
2. Add onion and celery and cook until softened, about 7 minutes. Add garlic and cook 1 minute.
3. Stir in butter until melted, then add flour. Cook the roux 1-2 minutes, stirring constantly.
4. Pour in clam juice and stock gradually, stirring to prevent lumps. Add potatoes, Old Bay, and dried dill. Bring to a boil, then simmer until potatoes are just tender, 12-15 minutes.
5. Reduce heat to low. Stir in cream and milk. Add the fresh salmon chunks and poach gently until just cooked through, 5-6 minutes.
6. Fold in flaked smoked salmon and about half the crispy bacon. Season generously with salt and pepper.
7. Ladle into warm bowls. Top with remaining bacon bits, fresh chives, and a grind of black pepper. Serve with oyster crackers or sourdough.

Cook's Notes: Do not boil the chowder after adding the cream or it may break. The smoked salmon is the secret weapon here — it gives the broth a rich, campfire depth that plain fresh salmon alone cannot achieve. Leftovers thicken considerably overnight; thin with a splash of milk when reheating.