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
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2
BigFish Salmon fillets
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1/4 tsp
freshly ground black pepper
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85g
butter
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2
onions, chopped
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2
sticks of celery, chopped
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3 tbsp
plain flour
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750ml
stock, you can use chicken or vegetable
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1/2 tsp
salt
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500g
red potatoes, washed and cut into 15mm cubes (no need to peel)
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250g
frozen sweetcorn
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500ml
semi-skimmed milk
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400g
bacon lardons
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small handful
fresh parsley, finely chopped
Method
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1.
Cook the salmon as per the on-pack instructions, remove the skin and flake fish into 1/2-inch pieces; set aside
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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
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3.
Add the flour and stir until the flour is well mixed, then cook, stirring constantly for one minute
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4.
Now gradually whisk in the stock. Cook over a medium heat, stirring constantly, until the chowder has thickened. Stir in the salt.
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5.
Add the potato, reduce the heat and simmer for 20 minutes or until potato is tender.
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6.
Stir in sweetcorn and milk. Cook 6 minutes until everything is nice and hot. Meanwhile, fry the bacon lardons until crisp.
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7.
Now add the cooked salmon to the soup and stir gently to combine.
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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!
With thanks for to Myrecipes.com for the inspiration.
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