Salmon and Sweet Corn Chowder
A meal in itself, this dish is gorgeous - and a great way to get more fish into your children's diet.
For 4 people
Time: 30 minutes
- 340g can Green Giant Sweet Corn
- 1 medium leek, approx 250g/9oz
- 5g/½oz butter
- 225g/8oz potato
- 900ml/1½ pints vegetable stock
- pinch dried thyme
- 2 skinless salmon fillets approx 300g/10oz
- 142ml carton single cream
- 2 tbsp freshly chopped parsley
- 1 large saucepan
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- Trim the root and some of the top green part from the leek. Cut in half lengthways and wash thoroughly to remove all grit. Thinly slice.
- Melt the butter in a large pan, add the leeks and cook over a medium low heat for 5 minutes, stirring occasionally, until softened.
- Peel the potato and cut into small pieces then add to the pan with the vegetable stock and thyme, then bring to the boil, reduce heat, cover and simmer for 10 minutes until the potatoes are tender.
- Meanwhile, cut the salmon into small pieces and drain the sweet corn. Add both to the pan and simmer gently for 10 minutes. Stir the soup and the potato should break up a little and thicken the soup slightly.
- Stir in the cream and fresh parsley and season if needed.
Tip: Sliced mushrooms could be added to this dish, cook with the leeks. If you prefer a thicker Chowder, use a little more potato. Canned salmon can also be used in this dish, drain a 213g can red salmon, discard skin and bones and break into large flakes before adding to the soup.