Wild-Caught Salmon Chowder with Smoked Bacon and Black Sea Salt

Loaded with protein, omega 3’s and life-giving amino acids, this hearty and delicious soup has just a few carefully selected ingredients. Perfect fare on a cold winter’s eve..

Peel and cut 1 medium Yukon gold potato into 1/2-inch dice.  Place in a pot and barely cover with light chicken (or fish, vegetable) stock and bring to a low boil.  Cook until the stock has thickened with potato starch and the potatoes are very nearly done.  Turn off the heat and keep warm.

Cut a couple of thick slices of hardwood smoked bacon into 1-inch lengths and cook over medium-low heat until the fat has rendered and the bacon is crisp.  Transfer the bacon to a side dish to drain, leaving the fat in the pan.

Add about 1 cup each of diced yellow onions, diced carrots and bias-cut celery to the pan with the bacon fat and cook without browning until al dente.

Meanwhile, remove the skin from 6 or 8 ounces of wild Alaskan salmon filets, tear into large chunks and set aside.

Add the potatoes and their cooking water to the pan and simmer for 5 minutes.

Add the salmon and 1/2 cup of heavy cream to the pan, stir and simmer until the base has thickened and the salmon is just cooked through, about 8 minutes.

Add chopped fresh parsley and a squeeze of fresh Meyer lemon juice and stir to combine.  Simmer for one last minute, then season to taste with freshly-ground black pepper.

Ladle soup into warm bowls, top with pieces of bacon and finish with a few flakes of black sea salt.

  • Chef Freddie Bitsoie Recommends a Cross-Cultural Celebration of Native Regional Winter Recipes (indiancountrytodaymedianetwork.com)

Wild Alaskan Halibut Chowder

Spectacular flaky white halibut, Kennebec potatoes, celery, onions, streaky bacon and fresh cream..


Cut uncured bacon into 1/4 inch dice and cook in a heavy skillet until crisp and all fat has been rendered.

Meanwhile, dice and blanch 2 Kennebec potatoes in salted boiling water.  Cook until not quite tender, drain and set aside.  Place a thick halibut fillet in a small, heavy skillet, drizzle with olive oil and season with Old Bay.  Cook in a 400 degree oven until it flakes easily but is not quite done, perhaps 10 minutes.  Set aside.

Pour off all but 1 tablespoon of bacon fat, lower heat to medium low and add 1 tablespoon pastured butter.  Add minced garlic, sliced green onions and diced celery and cook until softened, about 5 minutes.

Add 1 cup clam juice and potatoes, simmer 5 minutes.  Add halibut and fresh cream and simmer until thickened, about 10 minutes.

Season to taste with sea salt and cracked pepper and ladle into a bowl or onto a deep dinner plate.  Garnish with fresh parsley and chives.

High in protein and Omega-3, long-line caught wild Alaskan halibut is a sustainable best-choice