Smoked Salmon Chowder

No knock on New England and its clams, but this is a whole nother level of chowder. The creamy base was always begging to be cut with some sharp Cajun heat, and salmon is a more complex flavor than the traditional shellfish. You can go even hotter by substituting habaneros for the jalapeños. But try this version first because the heat is what I would call high-medium and right in the sweet spot for most people. No matter what, though, this is the perfect filling meal in a bowl for cold nigh