Recipe

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

By Jennene Plummer
  • 25 mins preparation
  • 20 mins cooking
  • Serves 4
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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.