Hot smoked salmon chowder

Serves 4

No ratings so far, be the first to rate this recipe

This is a twist on the usual smoked haddock chowder. Using the hot smoked salmon pieces reduces the cooking time and counts as your recommended weekly portion of oily fish. Salmon is rich in the long-chain omega 3 fatty acids that are good for heart health and can reduce symptoms of inflammation.

 

Ingredients

25g butter
2 medium leeks, trimmed and sliced
25g plain flour
350g potatoes, peeled and diced into roughly 1 cm pieces
900ml vegetable stock
275ml semi-skimmed milk
350g hot smoked salmon pieces
150g frozen sweetcorn
2 tablespoons fresh chives, snipped

 

Method

Melt the butter in a large lidded saucepan. Stir in the leeks to coat, add 1 tbsp of water and season with freshly ground black pepper. Cover and cook gently for 5 minutes until the leeks are softened.

Mix in the flour to coat the leeks, then add the diced potatoes, vegetable stock and milk. Bring to a simmer, partially covered, and cook for 8-10 minutes until the potatoes are tender.

Add the salmon and sweetcorn, bring back to a simmer and cook for 2-3 minutes.

To serve, ladle the chowder into bowls and scatter over the snipped chives.