A coveted PNW dish with a SF twist

One of best parts about the pacific northwest is how the stormy weather creates a long season to enjoy comfort food. A favorite PNW dish on a dreary day is their hearty salmon chowder. Some of the best salmon chowders can be found in Seattle all the way to Bellingham Bay. It’s not too unlike the San Francisco variety, but slightly richer made with salmon. When the weather (finally) turns cool in California, I run to this classic savory recipe.

This recipe features a little nod to the Bay Area without compromising its authentic PNW roots. In lieu of a rustic sourdough bowl we added easy homemade sourdough croutons giving the dish a little crunch. This chowder rendition is easy and so delicious. Read below for the ingredients and instructions.

Ingredients

• 6-8 oz firm smoked salmon
• 1 cup small diced carrots
• 1 cup small diced celery
• 1 medium onion diced
• 3-4 yellow or red potatoes, diced bite-size. No need to peel.
• 1 cup heavy cream
• 2-3 tbl olive oil
• 32 oz (1 container) of chicken broth
• 2 bay leaves
• 2-3 sprigs of fresh thyme
• optional liquid smoke
• 1 teaspoon pepper – or to taste
• 1 fresh rustic sour dough loaf

Instructions

In a large pot or dutch oven, on medium-high heat, combine olive oil, carrots, onion and celery and saute until onions turn translucent (or about 5 min). Add your diced potatoes into the pot covering them with the chicken broth. Add the herbs and cover with the lid and simmer for about 10 minutes.

Prep the salmon into small bite sized pieces that are about 1 inch or smaller. The salmon will soften and will get smaller, so there is no need to dice the pieces extra small. Look for any bones that may be remaining and pull those out. Add the salmon into the pot and continue to cook for another 10 minutes or until the potatoes are soft. Check the potatoes by inserting a fork–if its easy to insert a fork- they are done. Lower the heat.

In a separate bowl, pour the full amount of cream and add 2-3 tbl of the chowder broth mixing it together. This is tempering the cream so it won’t curdle. Add the cream into the pot. Remove the thyme sprigs and bay leaves. Add the pepper.

The chowder can now be customized. Taste it and decide if would like to add a couple drops of liquid smoke. A little liquid smoke goes a long way- just add one or two drops. You may not need salt, but add a pinch if needed. Stir in 1 tsp of flour or corn starch to thicken the chowder as needed.

Sourdough Croutons

Cut about 1/4 of your sourdough loaf into small one inch cubes and generously coat in olive oil. This is very easy in the air fryer; just heat the air fryer to 390 degrees. Set the timer for 2 minutes. After two minutes, give the croutons a good shake. Then re-set the timer for 2-3 more minutes. Instant easy croutons for a delicious topping for your chowder.

I serve my chowders in these mini-dutch ovens by Magnolia that can be bought at Target. There is an extra cozy feel with the dutch oven and they can be easily thrown into an oven for warming if needed.  Enjoy this delicious warm and cozy chowder!