ALASKA SOCKEYE SALMON & SWEETCORN CHOWDER
Ingredients
4 × Alaska Sockeye Salmon Fillets (about 500g total), skin removed
1 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
500g potatoes, peeled and diced into small cubes
300g sweetcorn (frozen or tinned, drained if tinned)
700ml vegetable stock
150ml milk
A small bunch of fresh parsley), finely chopped
Crusty bread, to serve
Method
1. Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, cooking for 3–4 minutes until softened.
2. Add the diced potatoes and vegetable stock. Bring to the boil, then reduce the heat and simmer for 8 minutes. Add the sweetcorn and cook for a further 4 minutes until the potatoes are tender.
3. Cut the sockeye fillets into large chunks and add to the pan. Simmer gently for 4–5 minutes until the salmon is just cooked through and flakes easily.
4. Pour in the milk, season to taste, and stir gently. Heat through for 1–2 minutes, making sure it doesn’t boil.
5. Ladle into bowls, scatter with chopped parsley, and serve with crusty bread on the side.
COOK'S TIP:
- For a creamier version, swap half the milk for single cream.
- Add frozen peas or spinach for an extra boost of veg.
- Leftovers can be cooled quickly and stored in the fridge for up to 2 days.
