Warm up this fall with this simple salmon chowder from "The Pacific Northwest Seafood Cookbook"

This recipe has been excerpted with permission from "The Pacific Northwest Seafood Cookbook" by Naomi Tomky, W.W. Norton, 2019 Clam chowder may get all the press, but this one-pot salmon version embodies the ethos behind Pacific Northwest seafood: a stunning, soul-warming dish with the fish as the star of the show. There are no tricks or trickiness to the recipe, and it works equally well with the fresh salmon called for here, canned salmon, or leftover cooked salmon. *** Recipe: Salmon Chowder Serves 4 to 6 4 ounces bacon, chopped 2 celery ribs, chopped 1 leek, white parts only, chopped ½ teaspoon kosher salt, plus more as needed 1 tablespoon all-purpose flour 2 large Yukon Gold potatoes, diced 2 cups chicken stock 2 bay leaves 1 sprig thyme ½ pound salmon, skin and bones removed, cut into bite-sized pieces 1 teaspoon Dijon mustard ½ cup heavy cream Zest of 1 lemon ¼ cup chopped parsley 1. If you liked this recipe as much as we do, be sure to order Naomi Tommy's "The Pacific Northwest Seafood Cookbook."