Corn and Salmon Chowder
Info
Preparation Time
Cooking Time
Difficulty
Servings
Ingredients
2 Tablespoons Olive Oil
1 large Onion
1 Fennel Bulb
2 Carrots
2 Cloves Garlic
500g Potatoes (I use small salad potatoes)
4 Corn Cobs (or if using Tins, 400g)
1.5 Litres Chicken Stock
1 Tablespoon fresh Dill
300g fresh Salmon Fillet
- Prepare the vegetables: Peel and chop the onion into a smallish dice, cut the fennel into quarters, remove and discard the woody stem and the tops and chop the remainder into a small dice. Peel and remove the ends from the carrots and chop into a small dice. Peel the garlic and finely chop.
- Put the olive oil in a large heavy based saucepan and heat gently. Add the chopped onion, garlic, fennel and carrot and cook gently over a low heat for about 5 minutes until they are softened.
- If you are using fresh corn, cut the corn kernels off the corn cob. If you are using tinned corn, drain the corn. Chop the potatoes into pieces roughly 2cm square. Cut the potatoes into chunks of roughly 2-3cm square.
- Add the potatoes, corn kernels, stock and if you were using fresh corn, two of the stripped corn cobs to the pot (this will give a more”corny” flavour to the soup) and bring everything up to a simmer. Simmer for 20 minutes or until the potato is cooked through.
- Ladle half of the soup into a large bowl and use a stick blender to blend until it is smooth. You could use a liquidiser or food processor instead.
- Return this to the pot and give everything a good stir. Bring the contents back up to a simmer and add the salmon cubes and the dill. Simmer for 5 minutes until the salmon is opaque and cooked through.
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