Smoky Salmon Chowder | Sonoma-Cutrer Vineyards

Ingredients

• 3 Slices Thick sliced smoked bacon, diced
• 2 tbs Butter
• 3 C Leeks, white and light-green parts, thinly sliced
• Salt and Freshly ground black pepper
• 1/4 tsp Hot smoked paprika
• 1/3 C Dry white vermouth or white wine
• 3 C Fish, chicken or vegetable stock
• 3/4 lbs Fingerling potatoes, cut into 1/4-in rounds or quarters
• 1/2 tsp Crushed fennel seeds
• 1 C Crème fraîche
• 10 oz Skinned and boned salmon fillet, cut into 2-in chunks
• 1 small Bunch spinach, separated into leaves with large stems removed
• Garnish Drizzle of smoked olive oil, optional*