Salmon Chowder

Chowder is typically a hearty, rich and thick soup made with potatoes and seafood. It’s particularly popular in Ireland and the US. Why not whizz some up for your St Patrick's Day celebrations?

You can omit the bacon lardons if you prefer and just top with a sprinkling of 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!

  • “I love this soup as it is so comforting - and a meal in itself! ”

    Louise Coulbeck, Director

With thanks for to Myrecipes.com for the inspiration.

Preparation Time

20 minutes

Cooking Time

20 minutes

Serves

4-6