Smoky Salmon Chowder for #SundaySupper

I like soup anytime of year. Seafood chowders and bisques are my weakness. When we go out I always look at the soups first before I decide what I want.
Sometimes I’m in the mood for something more hearty and full-bodied in my bowl. I’m not a “hot” spice lover, but I do like garlicky or a little heat once in awhile. This week Sunday Supper is focusing on, “Spicing It Up.”

Thanks Amy from Kimchi Mom for hosting Sunday Supper this week! I met Kim at our recent Food and Wine Conference in Orlando and she is absolutely delightful!
Since I love using spices and don’t do heat, I chose seafood with layers of smoky goodness from bacon and smoked paprika as my alternative.

Fresh Salmon pairs well with those smoky undertones. Salmon’s flavor also blends well with milk. I keep the mirepoix on the crisp side and par-cook the potatoes.
All this takes about 30 minutes start to finish. Sound good? I think so too.

Smoky Salmon Chowder

1 pound Fresh Salmon Fillets, skinned and cut into 1-inch pieces
3 cups fish or chicken stock
2 cups diced potatoes (1/2-inch pieces)
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced carrot
2 Tablespoons olive oil
1/4 teaspoon smoked paprika
1/4 teaspoon anchovy paste
4 slices pre-cooked bacon, chopped
1/2 cup milk
dash of Tabasco, optional

Instructions
Bring potatoes and stock to a boil in a 3-quart saucepan, reduce heat and cook for 10 minutes or until about halfway cooked. Remove potatoes with a slotted spoon and set aside.
While potatoes cook, saute celery, onions and carrots in oil until crisp tender, about 3 minutes.
Add salmon pieces, anchovy paste, paprika, bacon and vegetables to the saucepan. Cook over medium heat for 5 to 10 minutes or until fish and potatoes are thoroughly cooked.

Remove from heat and add milk.

Serve with warm crusty bread. Delicious!

*If you like your soup more salty, add more anchovy paste to taste.

5.0 from 2 reviews

Smoky Salmon Chowder for #SundaySupper

Author: Cindy Kerschner

Ingredients

1 pound Fresh Salmon Filet, skinned and cut into 1-inch pieces
3 cups fish or chicken stock
2 cups diced potatoes (1/2-inch pieces)
½ cup diced celery
½ cup diced onion
½ cup diced carrot
2 Tablespoons olive oil
¼ teaspoon smoked paprika
¼ teaspoon anchovy paste
4 slices pre-cooked bacon, chopped
½ cup milk
dash of Tabasco, optional

Instructions

Bring potatoes and stock to a boil in a 3-quart saucepan, reduce heat and cook for 10 minutes or until about halfway cooked. Remove potatoes with a slotted spoon and set aside.
While potatoes cook, saute celery, onions and carrots in oil until crisp tender, about 3 minutes.
Add salmon pieces, anchovy paste, paprika, bacon and vegetables to the saucepan. Cook over medium heat for 5 to 10 minutes or until fish and potatoes are thoroughly cooked.
Remove from heat and add milk.
Serve with warm crusty bread. Delicious!
*If you like your soup more salty, add more anchovy paste to taste.

Wordpress Recipe Plugin by EasyRecipe

Here’s more ideas to “Spice it up.” from the Sunday Supper Group.

Snappy Starters & Snacks

Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
Spicy Tempeh Chips from The Urban Mrs
Sriracha Popcorn from The Girl In The Little Red Kitchen
Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
Baked Banana Pepper Poppers from Daily Dish Recipes
Spicy Black Bean and Corn Stew from Mama’s Blissful Bites
Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
Bajia with Tomato and Chili Chutney from My cute bride
Shredded Buffalo Chicken Salad from Casa de Crews
Sriracha and Parmesan Fries from Mess Makes Food
Smoky Salmon Chowder from Cindy’s Recipes and Writings
Hummus with Spicy Turkish Ezme Salad from Neighborfood
Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni’s Food

Fiery Main Dishes

Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
Baked Tilapia en Escabeche from La Cocina de Leslie
Spicy Grilled Chicken Wings with Two Dipping Sauces from Runner’s Tales
Chorizo and Scallop Skewers from Jane’s Adventures in Dinner
Buffalo Chicken Pizza from Cookin’ Mimi
Thai Cashew Chicken from Doggie at the Dinner Table
Skillet Jambalaya from Hezzi-D’s Books and Cooks
Firecracker Chicken from Juanita’s Cocina
Spiced Turkey Burger Patties from Cook the Story
Aubergine and Chickpea Curry from Small Wallet, Big Appetite
Savory Tomato & Poblano Pie from An Appealing Plan
Venison Mole Rojo from Curious Cuisiniere
Za’atar Chicken with Fattoush from Food Lust People Love
Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
Skinny Buffalo Chicken Strips from Webicurean
BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
Spicy Thai Beef Salad from Magnolia Days
Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
Spicy Lemon Paprika Chicken Thighs from Family Foodie

Searing Sauces & Seasonings

Homemade Buffalo Sauce from Growing Up Gabel
Whole grain Mustard recipe – Moutarde à l’ancienne from Masala Herb
Homemade Sriracha Sauce from kimchi MOM

Zesty Sweets & Sips

Cinnamon Streusel Scones from Killer Bunnies, Inc
Fiery Pomelo from My Other City By The Bay
Cinnamon Monkey Bread from That Skinny Chick Can Bake
Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes
Goldilocks and the 3 Asian-Fusion Bars from NinjaBaking.com

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EDT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement.