Economy Gastronomy's salmon and sweetcorn chowder

(12 ratings)
Economy Gastronomy Chowder
Economy Gastronomy Chowder
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

This delicious chowder is packed full of flavour and colours - the whole family will love it for a tasty Sunday night meal. Another cheap recipe from Economy Gastronomy


For the poaching liquor:

  • 250ml white wine
  • 2 onions, (about 400g), peeled and diced finely
  • 3 bay leaves
  • 500ml water (or fish stock)
  • Salt and pepper to taste

For the stock:

  • Salmon head and bones
  • 100ml white wine
  • 1 onion, peeled and quartered
  • 2 sticks of celery, broken in two
  • 1 whole chilli
  • 3 cloves of garlic, whole and peeled
  • 2 carrots, peeled and snapped in half
  • 5 peppercorns
  • 1.5 litres of water

For the chowder:

  • 1 heaped tbsp butter
  • 1 large red onion, pelled and diced small
  • 3 cloves of garlic, peeled and finely chopped
  • 2 sticks of celery
  • 1 red pepper
  • 1 large potato (about 300g), peeled
  • Salt and pepper
  • 1 sweetcorn cob
  • 120ml double cream
  • 200g poached salmon fillet
  • 1/2 cucumber
  • A big handful of parsley


  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.
Economy Gastronomy is on BBC2 on Wednesdays from the 5th August at8pm. The book to accompany the series 'Economy Gastronomy' by AllegraMcEvedy and Paul Merrett is available now published by Penguin Books,£20.

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  • 4
(12 ratings)

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This recipe was really good. The english way of cooking was very particular. De-seeing the cucumber portion was something new, that i have never done, but it was pretty easy. I think there is a typo on here.. "dive".. i thought it was an english term but it was meant to be diced.. "c" is really close to "v". Also, the finish product was very fresh and the chowder was very healthy -- not much cream and butter and light tasting... loved it. The only thing I wish I did was add the carrots -- haha. I forgot about that part oops. But the overall flavor was not too strong of a fish flavor -- which i like either way. I ended up adding salt to my own dish as the broth was not salty enough.. but that was just my fix to the normally salty chowders. This was great, took awhile to cook and lots of waste such as onions and vegetables for the stock and poaching liqour. The recipe left out the poaching section which could have been helpful for somebody like me who never has done a poached salmon before. I didn't know whether to boil it, soak it or what. I googled how to poach and it was done probably not correctly. When I ended up flaking the salmon it was raw in the middle, but it got cooked when i added it to the main chowder cooking... overall i loved it and give this recipe 5 stars. It was a very fresh meal that i didn't feel was too saturated in heavy creams, etc. Thanks for the recipe Tony Los Angeles

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