Wild Salmon Chowder Chowder is one of my favourite things to eat. Whenever I see chowder on a menu I choose it. In anticipation of its arrival at my table, I wonder what will be swimming about in the bowl: will there be a variety of fish?, will there be mussels?, will the stock be thick or thin? To eat chowder in different places is to take part in a big adventure. So, it was with some trepidation that I undertook Angela Nilsen 's recipe in The Soup Book . Wild salmon chowder: starring the spouse's new saute pan. The finished chowder absorbs the flavours of the dill and grated lemon zest. Among the ingredients are streaky bacon, spring onions, thyme, bay leaves, small waxy potatoes, fish or chicken stock, salmon fillets, cream, dill and lemon zest. You need a wide, deep saute pan (I wish I could insert diacritics!), and serendipitously the spouse had bought one during the week - a big beast of a pan! I started by crisping up the chopped bacon, then removed it and...