One thing for certain is when Mother Nature decides that it’s time for winter, she leaves no doubt in any ones mind. This week we’ve seen single digit temperatures and a our high was a balmy 22 degrees. I know that’s considered seasonable for our friends up north, but when your normal temp for the month is 32, it’s just down right bitter.
Luckily I was off all week for winter break so I didn’t have to brave the extreme cold at 4 am each day, and next week is looking like things are getting back to normal, our normal 30 degree temps for this time of year. But it’s winter in the North East, and that’s the way it is……sigh
Today we’re not going to worry about cold weather or weather reports, because today is guest post Friday! And it’s my pleasure to turn my blog over to Cindy from Cindy’s Recipes and Writings . So sit back relax and warm up with bowl of Smoky Salmon Chowder as I give you Cindy and ……..
Cindy’s Recipes and Writings
Hi, I’m Cindy from Cindy’s Recipes and Writings. I’m a longtime fan of Chef Dennis and I’m happy to be guest posting for his Friday series. I’m a professional cook, freelance writer and recipe developer. I love growing my own food and discovering new flavor combination at work and at home to share on my blog.
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.
- 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
- 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!
With winter chilling us to the bone, what could be better than a hearty bowl of soup, just what you need to warm the body and soul. Thanks Cindy for such a delicious guest post. Now before you forget, head on over to Cindy’s Recipes and Writings and say hi to Cindy, just don’t forget to tell her Chef Dennis sent you.
Thanks so much for stopping by today, have a great weekend……. stay warm and stay full.