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.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/smoky-salmon-chowder-for-sundaysupper/