Heaven in a bowl, my friend. Especially if you get it from Pike Place Chowder in Seattle. Worth the trip back to the States. 
‘Nova Scotia salmon’? :dubious: What’s wrong with some nice wild caught Alaskan salmon? Local salmon is better than Atlantic salmon! (Oh, man. I need to go by Brady’s Oysters for some smoked salmon!)
Well, it’s more expensive, for one. I wouldn’t put top-quality smoked salmon in a chowder, but then I probably wouldn’t smoke top-quality salmon. Whatever they put in it, the chowder at Pike Place Chowder is awesome – don’t knock it 'til you try it. 
How about a big steaming bowl of kanagaroo chowder?
I can’t stand the taste of Kangaroo, alas, but it’s considered a delicacy here for some reason.
Gotta recipe to share?
Today’s SFGate.com (the online version of the San Francisco Chronicle) contains an article titled “Chowder the West Coast way; Summer soups draw from the garden and the sea”.
Included are recipes for:[ul]
[li]Corn Chowder with Roasted Red Peppers[/li][li]Clam Chowder[/li][li]Salmon Chowder with Tarragon[/li][li]Southwestern-Style Red Chowder[/li][/ul]Since I have an Asian market nearby that sells offcuts of salmon at a low price, I’ll probably try making the salmon chowder this weekend, but I will most likely replace the salt pork with Bacon Salt.