Smoked Salmon and Celery Root Chowder

This is a much lighter chowder than the New England clam chowder. It’s more typical of Pacific Northwest chowders in that it includes wild smoked salmon and raw salmon chunks and a light broth of seafood broth, craft beer, and milk instead of cream. I use 2 percent milk, but whatever you have on hand will work. I love the way the fresh flavors of celery and celery root cut through the richness of the salmon.

This soup is best when served with