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- Smoked salmon and cod chowder
Smoked salmon and cod chowder
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This hearty, chunky soup is an American favourite. Serve it up in mugs on a cosy autumn night!
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Serves: 4
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Skill level: Easy peasy
Ingredients
Add a handful of frozen peas or sweetcorn (or both) when you add the fish.
- 25g (1oz) butter
- 1 onion, finely chopped
- 1 large leek, thinly sliced
- 450g (1lb) potatoes, peeled and cut into small chunks
- 600ml (1pt) vegetable or chicken stock
- 1tbsp dill, chopped
- 1tbsp parsley, chopped
- 300g (10oz) cod fillet, skinned and cut into chunks
- 150g (6oz) smoked salmon, snipped into pieces
- 2tbsp cornflour
- 300ml (½ pt) milk
- Salt and freshly ground black pepper
Method
- Melt the butter in a large saucepan and gently fry the onion and leek over a medium heat for 2 or 3 mins, until softened, but not browned.
- Add the potatoes and stock. Bring up to the boil, then reduce the heat and simmer for about 10 mins, or until the potatoes are just tender.
- Add the herbs to the saucepan with the chunks of cod and smoked salmon. Continue to simmer gently for 3 or 4 mins.
- Blend the cornflour with 2 or 3 tbsp of the milk, then stir this into the saucepan with the rest of the milk. Heat, stirring gently, until the soup thickens and is piping hot. Season to taste, then ladle into warm bowls.
Top tip: Add a handful of frozen peas or sweetcorn (or both) when you add the fish. www.alaskaseafood.org
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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Your comments
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Jack, posted 1 month ago
This recipe is making me hungryyyyy I can't stand it. I can't afford salmon or cod! So, please stop tormenting me. :) Jack
