Chowder usually conjures up images of rubbery clams flanked by mushy potatoes suffocating in a white pool of glop. In this version by chefs Mary Sue Milliken and Susan Feniger, tender chunks of fresh salmon are cooked in a lightly thickened, brothy soup, which is then garnished with a swirl of bright cilantro pesto.
What to buy: If you can’t find Copper River salmon, get the freshest salmon you can find. See our guide to types of salmon for more on the different varieties of the fish, and learn where to buy seafood online if your local sources are lacking.
For the chowder: