Salmon Chowder Green Chili — Pacific Northwest Green Chili with Fresh Salmon

Half green chili, half Pacific chowder, and completely luxurious — this is the 40-minute bowl that eats like a special occasion. Roasted Hatch green chiles and cream form a silky, gently spicy broth, wild salmon poaches right in it until it just flakes, and white beans keep it from feeling like straight soup. The cream tempers the chile's edge into something mellow and rich, while a finish of fresh dill nods to the salmon's Northwest roots. It's the rare chili you could serve at a dinner party without apology — elegant, comforting, and unlike anything else that answers to the name.

Oyster crackers or crusty bread for a true chowder feel; a squeeze of lemon lifts the cream.

Roasted Hatch chiles are ideal, but any roasted green chile works. Keep the simmer gentle once the cream's in. Cod or halibut sub for salmon. A handful of corn stirred in makes it even more chowder-like.