A neighbor stopped me and asked if I liked smoked salmon. When I said that I loved it, she brought me a large box of smoked sockeye salmon saying they got it for Christmas and don't like fish. So sad. But, their loss is my gain. ;-) 24 oz of smoked salmon
had me thinking of different things I could make, but I kept going back to salmon chowder.
I have a few different recipes for salmon and other fish chowders on the blog and wanted to add a different element to this one so I decided on quick-cooking barley. I love the texture--how it adds creaminess and a chewy texture at the same time. I like my fish chowder to have a milky but not too creamy broth so I use coconut milk and don't bother with making a roux. In addition to the usual potatoes and other veggies, local fennel and frozen sweet corn add pops of flavor.