Northwest Smoked Salmon Chowder

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 small onion, diced
• 2 large leeks, sliced, soaked in water to remove the grit
• 2 stalks celery, diced fine
• 4 garlic cloves, minced
• 3 cups potatoes, chopped, preferably Idaho or Russet (450g)
• 1/2 teaspoon fennel seeds
• 2 bay leaves
• 2 tablespoons tomato paste
• 1 15-oz can chopped tomatoes, drained
• 3 cups fish stock (chicken or veg stock works, too)
• 3 tablespoons capers, plus 1 tablespoon of brine
• 4 ounces cream cheese, cut into cubes
• 1/2 cup half and half
• 1 tablespoon hot sauce (I used Texas Pete's)
• 1 cup hot smoked salmon, shredded
• 1/4 cup flat-leaf parsley, diced for garnish
• lemon wedges, for garnish
• Sourdough bread bowls for serving, or slices of sourdough bread for dipping

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