Hearty Salmon Chowder

A rich, thick soup made with potatoes and seafood, our salmon chowder is packed with flavour and perfect for autumn.

Omit the bacon lardons if you like and just top with a sprinkling of chopped parsley. 

Ingredients

• 2

  BigFish Salmon fillets

• 1/4 tsp

  freshly ground black pepper

• 85g

  butter

• 2

  onions, chopped

• 2

  sticks of celery, chopped

• 3 tbsp

  plain flour

• 750ml

  stock, you can use chicken or vegetable

• 1/2 tsp

  salt

• 500g

  red potatoes, washed and cut into 15mm cubes (no need to peel)

• 250g

  frozen sweetcorn

• 500ml

  semi-skimmed milk

• 400g

  bacon lardons

• small handful

  fresh parsley, finely chopped

Method

• 1.

  Cook the salmon as per the on-pack instructions, remove the skin and flake fish into 1/2-inch pieces; set aside

• 2.

  Melt butter in a large pan over a medium heat. Add the onion and celery and sauté gently for five minutes or until the vegetables are tender

• 3.

  Add the flour and stir until the flour is well mixed, then cook, stirring constantly for one minute

• 4.

  Now gradually whisk in the stock. Cook over a medium heat, stirring constantly, until the chowder has thickened. Stir in the salt.

• 5.

  Add the potato, reduce the heat and simmer for 20 minutes or until potato is tender.

• 6.

  Stir in sweetcorn and milk. Cook 6 minutes until everything is nice and hot.  Meanwhile, fry the bacon lardons until crisp.

• 7.

  Now add the cooked salmon to the soup and stir gently to combine.

• 8.

  Spoon into individual bowls; top with crumbled bacon and/or parsley and serve with a big hunk of nice crusty wholemeal or soda bread!