Caroline’s Saffron Salmon Chowder
serves 4

Ingredients:
2 tbsp butter
2 leeks, chopped
2 stalks celery, chopped
¼ c dry vermouth or white wine
½ tsp Cyrus saffron
1 qt chicken stock
3 waxy golden potatoes, such as German Butterball, diced into 1” cubes
1 Lummi Island Wild whole salmon fillet, cut into a few pieces, or 2 Lummi Island Wild 4 oz. smoked salmon portions
¾ c frozen or fresh corn
1 c half and half or cream
2 tbsp chopped parsley, divided
1 tbsp chopped chives
Salt and pepper, to taste
Cayenne, to taste

Melt butter in a large pot over medium heat. Add leeks, celery, and a good pinch of salt. Saute over medium heat until translucent. Pour in vermouth/wine and scrape spoon on bottom of the pot to deglaze. Add saffron, 1 tbsp parsley, a pinch of cayenne (if desired), and potatoes, then pour in the chicken stock. Bring to a simmer, then reduce heat to medium-low. If using uncooked salmon fillets, add them now. Cook until potatoes are almost tender and salmon is cooked through.

Remove salmon from soup and break into large flakes, removing skin. Return salmon to pot (or, if using smoked salmon, add it now) along with the corn. Continue to simmer until corn is warmed through and potatoes are tender. Add half and half or cream and remaining parsley and chives. Simmer gently for a few moments to meld flavors, then season to taste with salt and pepper and serve.