Cookin’ on the Coast: A West Coast Comfort Classic
Mt. Boucherie Reserve Chardonnay with West Coast Salmon Chowder
S14, E3
We are keeping it close to home for Episode 3! There is absolutely nothing that screams “British Columbia” quite like wild-caught local seafood paired with an exceptional Okanagan wine. This week in the Cookin’ on the Coast kitchen, Chef Heidi is leaning into pure Pacific Northwest comfort, ditching the light salads for a rich, hearty, and incredibly satisfying West Coast Salmon Chowder.
The Beverage: Mt. Boucherie Reserve Chardonnay
To stand up to a rich, creamy seafood dish, you need a white wine with serious backbone. The Mt. Boucherie Reserve Chardonnay delivers exactly that.
Named after the iconic extinct volcano that serves as the geological landmark of West Kelowna, Mt. Boucherie Estate draws on some of the oldest vineyards in the sun-drenched Okanagan and Similkameen Valleys. Their winemaking philosophy is rooted in the belief that the BC interior is the last frontier of wine-growing. Up here at the northernmost limit of the vines, the grapes actually have to struggle a bit to ripen during the shorter growing season. That struggle is exactly what builds such intense, spectacular character in the fruit.
Behind The Bottle
Behind the bottle is Jeff Hundertmark, an award-winning Sommelier and Winemaker who brought his immense talents from Ontario to BC in 2017. Jeff treats wine as a craft first and a product second. His Reserve tier is all about building layers of complexity. For this specific 100% BC VQA Chardonnay, Jeff sourced fruit from the warm pockets of the Lazy River Vineyard in South Cawston and the cooler reaches of the Lost Horn Vineyard in Okanagan Falls.
Aged for six months in French oak (30% of which was brand new), this medium-bodied Chardonnay pours with a gorgeous golden hue. On the nose and palate, it erupts with vibrant flavors of peach, tropical pineapple, and bright Meyer lemon, rounded out beautifully by warm oak spice.
Ready to recreate the pairing at home? Head to your nearest Liquor Plus liquor store to pick up a bottle of Mt. Boucherie Reserve Chardonnay!
The Dish: Chef Heidi’s West Coast Salmon Chowder
Put the canned soup back in the pantry; Chef Heidi is showing us how to build a world-class chowder from the ground up.
This recipe is a brilliant double-salmon threat. Chef Heidi builds the savory flavor base by sautéing onions, celery, and leeks in butter alongside minced candied or hot smoked salmon. This infuses the entire pot with an incredible, rich smokiness before the liquids even hit the pan.
To keep the soup entirely gluten-free without sacrificing that classic chowder thickness, she utilizes starchy, peeled Russet potatoes and a genius blending technique. By pureeing a portion of the hot broth with a brick of cream cheese and adding it back to the pot, the broth becomes incredibly luxurious and velvety. Finally, fresh sweet corn and large chunks of fresh, skinless salmon fillet are gently simmered in the broth until perfectly tender, finished with a hit of fresh dill.
Grab the full recipe here: Chef Heidi’s West Coast Salmon Chowder
The Perfect Pairing: Why It Works
Pairing wine with cream-based soups can be tricky. Choose a wine too light, and the soup washes it away. Choose a wine too heavy, and the palate gets exhausted. Here is exactly why the Mt. Boucherie Reserve Chardonnay is the ultimate dance partner for Chef Heidi’s Salmon Chowder:
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Matching Weight with Weight: A velvety, cream-cheese and potato-thickened chowder demands a wine with some textural weight. Because this Chardonnay spent six months resting in French oak, it possesses a round, lush mouthfeel that perfectly mirrors the creaminess of the soup.
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The Ultimate Garnish: Think about what you naturally want to squeeze over a rich piece of fish: fresh lemon. The vibrant, zesty Meyer lemon notes in the Chardonnay slice right through the rich fats of the butter and cream cheese, brightening up the entire bowl.
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Smoke Meets Spice: Chef Heidi’s brilliant use of candied and hot smoked salmon in the soup base creates a savory, smoky undertone. That profile latches seamlessly onto the subtle, warm oak spice imparted by the wine’s barrel aging.
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Tropical Sweetness and Summer Corn: The juicy, fruit-forward notes of peach and pineapple in the glass act as a beautiful, contrasting bridge to the sweet pops of fresh corn kernels hidden throughout the savory chowder.
Whether you are warming up after a rainy coastal hike or just craving a bowl of pure culinary comfort, this pairing is a must-try. Head down to your local Liquor Plus to secure your bottle of Mt. Boucherie Reserve Chardonnay, grab your fresh local seafood and produce from Country Grocer, and tune in to Season 14, Episode 3 to cook along with Chef Heidi!
Liquor Plus Sponsors Cookin’ on the Coast
Each week, Liquor Plus sponsors the Pairings segment of Cookin’ on the Coast on CHEK. The show features unique food and drink pairings offered by BC suppliers, with recipes created by Chef Heidi Fink and sponsored by Country Grocer. All of the beverages featured on the program can be found in Liquor Plus stores across Vancouver Island.
