Smoked Salmon Chowder

Product: Wild Alaskan Sockeye Salmon

Serves: 8

Pescatarian: Appetizer

Prep time: 10 minutes

Cooking time: 20 minutes

Special equipment: None

A delicious and hearty appetizer. The soup can also be served as a main dish for 6 people with bread on the side.

Ingredients

●     1 lb. small baby potatoes, whole and unpeeled

●     1 tbsp olive oil

●     1 onion, peeled and sliced

●     2 tbsp flour

●     1 cup corn kernels

●     2 cups milk

●     ½ cup heavy cream

●     1 small bunch fresh dill, chopped

●     1 small bunch fresh parsley, chopped

●     16 oz wild Alaskan sockeye salmon

●     2 lemons, cut into quarters

●     Salt and pepper

Directions

1. Bring a pan of water to a boil and cook the potatoes for about 10 minutes until just tender. Reserve the cooking water as well as the potatoes.
2. Meanwhile, warm the oil in a pan over medium heat. Add the onions and fry for about 6-8 minutes until softened.
3. Add the flour and cook for 1 minute then add the cooked potatoes and enough of the cooking water so they are almost covered. Cook for 2-3 minutes until slightly thickened.
4. Add the corn kernels, milk and cream. Bring to a simmer, then add the salmon. Cook on a very low heat for five minutes. Season to taste.
5. Stir in the dill and parsley and serve hot, with lemon wedges on the side.

Further notes

This soup does not freeze well but can be stored in the fridge for up to 2 days and gently reheated before serving.