Seattle Smoked Salmon Chowder Chili
Seattle is a town rich with salmon, potatoes and market fresh produce.  Here at CFC we’ve put together
a ‘chowder’ style chili with a real Seattle flair.  We’ve taken some hot smoked salmon, with all of its
Pacific Northwest richness, and given it a complimentary chili heat that is just right.  It’s hearty and
smoky smooth, and for the coffee-minded among you, completely caffeine-free.

Level of Difficulty:  Medium

Serves 8.

4 slices bacon, diced
¼ cup butter
2 leeks, diced
2 ribs celery, diced
1 green bell pepper, diced
2 medium sized hot chili peppers, seeded and minced (large jalapenos, etc.)
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon coarse salt
1 teaspoon black pepper
½ cup flour
3 cups stock (chicken or seafood)
2 cups milk or 1/2 & 1/2
1 lb. small Yukon Gold potatoes, diced
2 lbs. hot smoked salmon (see note), skinned, boned and broken into bite-sized pieces
2 cups corn kernels (fresh or frozen)

Sauté the bacon in a large stockpot over medium heat until crisp. Remove with a slotted spoon and
drain on paper towels. Reserve.

Melt the butter with the bacon grease. Stir in the leeks, celery, bell pepper, hot peppers, thyme, salt and
pepper. Sauté for 10-12 minutes or until vegetables are tender. Add the flour and continue cooking for
2 minutes, stirring constantly. Stir or whisk in the stock and milk and bring the mixture to a boil. Add the
potatoes and reduce heat to a simmer. Simmer for 30 minutes or until potatoes are tender and chili is
thickened. Add the salmon and corn and heat through. Ladle chili into bowls and garnish with reserved

Note: The smoked salmon used here is fully cooked, not the ‘lox’ or cold-smoked salmon you’d serve
for brunch. This is usually a filet or chunk of salmon that has been hot-smoked or cooked through. Look
for it in the fish section of your grocer’s meat case.

Special Teams:
Sourdough bread
Chilled chardonnay