Name: Smoked salmon chowder
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 rindless bacon rashers, chopped; 2 celery stalks, finely chopped; 1 carrot, finely chopped; 1 onion, finely chopped; 1 red capsicum, seeded, chopped; 1 large potato, peeled, diced into 1cm cubes; 2 cup water; 1 bay leaf; 2 tablespoon plain flour; 2 cup milk; 250 gram hot-smoked salmon fillet, skin removed, chopped; 2 corn cobs, kernels removed; 1 tablespoon chopped dill; toasted tortillas, broken, to serve

Smoked salmon chowder

Creamy, hearty and full of rich smoked salmon, this chowder recipe ticks all the classic boxes. Serve with toasted tortillas for a crispy twist

Serves 4

Prep

25M

Cook

20M

Total

45M

Ingredients

1 tablespoon olive oil

2 rindless bacon rashers, chopped

2 celery stalks, finely chopped

1 carrot, finely chopped

1 onion, finely chopped

1 red capsicum, seeded, chopped

1 large potato, peeled, diced into 1cm cubes

2 cup water

1 bay leaf

2 tablespoon plain flour

2 cup milk

250 gram hot-smoked salmon fillet, skin removed, chopped

2 corn cobs, kernels removed

1 tablespoon chopped dill

toasted tortillas, broken, to serve

Method

1.In a large saucepan, heat oil on high. Sauté bacon, celery, carrot, onion and capsicum for 2-3 minutes.

2.Add potato and cook for 1 minute, stirring. Add water and bay leaf, then season. Bring to the boil, then simmer, covered, for 10 minutes. Remove bay leaf.

3.In a small bowl, blend flour with a little milk to form a smooth paste. Add to pan with remaining milk, stirring until sauce boils and thickens.

4.Mix in salmon and corn, then season to taste. Simmer for a further 4-5 minutes. Serve chowder topped with dill and accompanied with broken tortillas.

Jennene Plummer

Ingredients

Method

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