| Seattle Smoked Salmon Chowder Chili |
A lot of people look at Seattle as just a land of coffee, but there’s so much more. A trip to Pike’s Place,
for instance, will show you a town rich with salmon, potatoes and market fresh produce. Here at
chicagofootballchili.com, 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.
Lineup:
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)
Playbook:
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
bacon.
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
for instance, will show you a town rich with salmon, potatoes and market fresh produce. Here at
chicagofootballchili.com, 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.
Lineup:
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)
Playbook:
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
bacon.
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
