Smoky Salmon Chowder serves layers of smoky goodness from bacon and smoked paprika.
Smoky Salmon Chowder
This time of year I especially love soups, stews and chowders. I relish the warm, silky smooth texture of pureed tomato bisque sipped from my favorite mug. Chicken Noodle Soup is on hand during flu season. It is easy on the tummy and the aroma wafting up your nose jump starts your appetite and maybe it helps open your sinuses too.
Sometimes I’m in the mood for something more hearty and full-bodied in my bowl. These times I turn to more complex flavors like seafood with layers of smoky goodness from bacon and smoked paprika.
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
Ingredients
- 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.
Serve with warm crusty bread. Delicious!
*If you like your soup more salty, add more anchovy paste to taste.
