Recipe — 40 minutes · serves 4 · Easy
Smoked Salmon and Corn Chowder
A thick, smoky pot that stretches a small piece of fish across four bowls.
Buy the fish for this recipe
Ingredients
- —200 g smoked or candied salmon, flaked
- —2 potatoes, diced
- —1 onion and 2 celery ribs, chopped
- —2 cups corn kernels
- —700 ml fish or chicken stock
- —250 ml cream, butter, thyme, bay
Method
- 01
Sweat the onion and celery in butter until soft but not coloured.
- 02
Add the potato, thyme, bay and stock. Simmer 15 minutes until the potato gives.
- 03
Crush a few potato pieces against the side of the pot to thicken the base.
- 04
Add the corn and cream and warm through — don't boil it once the cream is in.
- 05
Fold the flaked salmon in off the heat so it stays in pieces. Season and serve.
From the counter: Candied smoked steelhead nuggets make this sweeter and richer. Use a little less if you go that way.