Salmon Chowder
a delicious 30min meal
Servings 4 people
Calories 770kcal
Equipment
- Chef Knives
- Chopping board
- measuring/weighing utensils
- saucepan
- wooden spoon/spatula
Ingredients
- 400 g skinless salmon cut into bite sized pieces approx. 2cm cubes
- 6 slices smoked bacon cut into lardons
- 6 small kipfler potatoes quartered
- 100 g carrot diced
- 60 g celery diced
- 100 g fennel thinly sliced
- 500 ml fish stock
- 150 ml milk
- 200 ml heavy cream
- 150 ml white wine
- 3 tbsp flour
- 50 g butter
- 2 tbsp olive oil
- salt
Optional Garnish
- parsley
- cracked pepper
- lemon juice
- fennel fronds
Instructions
- Fry the bacon in oil/butter for 2 mins
- Add vegetables & salt and cook for 5 mins
- Stir in the flour and add the wine
- Add stock, milk & cream and simmer for 8-9 mins
- Add salmon and simmer for 3-4 mins, taste and add salt as necessary
- Serve with cracked pepper, parsley leaves, fennel fronds and a squeeze of lemon juice
Notes
Tips/Tricks
- if your chowder is too thick add a little more cream/milk to it
- if your chowder is too thin then you can mix 1 tsp cornflour to 1 tbsp water and stir it in
- chowder is best eaten on day of making but will keep for 2-3 days in the fridge
- I wouldn’t recommend freezing it as the milk/cream can separate when reheating
- you can add any white fish, mussels, scallops or calamari to bulk up the fish content
- if you can’t get kipfler potatoes then you can use new potatoes instead
Nutrition
Calories: 770kcal | Carbohydrates: 35g | Protein: 40g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Cholesterol: 138mg | Sodium: 1047mg | Potassium: 1632mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6118IU | Vitamin C: 25mg | Calcium: 436mg | Iron: 10mg