Economy Gastronomy salmon & corn chowder

Method

1. If you haven't done so already, knock your stock up by putting all the ingredients in a pain without salt, and bring to a gentle simmer before turning down to the point where it's just steaming. Leave on a very low heat for about 45 mins, the strain and leave to settle.
2. About half an hour after the stock has gone on, start to get your chowder base ready. Melt the butter in a big, wide pan on a medium-low heat and cook the onion and garlic in it with a lid on for a few mins without colouring.
3. Top, tail and wash the celery stalks well, then split each one lengthways, and slice the thin sticks to make small dice. Stir the celery into the pan too, and pop the lid back on.
4. Use a vegetable peeler to take the skin off the pepper (very indigestible). De-seed and dice it, and add it to the pan. Grate the potato coarsely. Turn the heat up a nudge and add the potato to the pan; give it a good roll around and add a generous amount of salt and pepper.
5. For the couple of minutes it takes for the grated potato to warm through, stand the corn cob on its end on your chopping board and cut down it vertically in strips so that the kernels fall off. Set these aside for the time being, but cut/break the cob in two and throw this in the pot with the fish stock and double cream.
6. Let everything simmer away for about 15 mins, then turn the heat off. Stir in the reserved corn kernels, flake the salmon into little pieces and add it to the chowder before tasting for seasoning.
7. Let everything sit for a minute with a lid on while you peel and seed the cucumber, chopping it into tiny dive; this is not a camp garnish, but a part of the dish, as lightly cooked cucumber has a gorgeously delicate flavour and texture.
8. Take the corn-cob halves out of the chowder and stir the parsley in. Sprinkle the cucumber into the individual, pre-warmed bowls and ladle over the chowder.

By Allegra McEvedy and Paul Merrett