Featuring salmon, this six-ingredient corn chowder is a quick and easy meal – and it goes down swimmingly!
Ingredients
- 1 tablespoon olive oil
- 1 leek, trimmed, halved, washed, thinly sliced
- 800g coliban potatoes, peeled, chopped
- 5 cups Massel chicken style liquid stock
- 2 corn cobs, kernels removed
- 1/2 cup thickened cream
- 180g hot-smoked salmon fillet, flaked
Method
- Step 1Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened.
- Step 2Add potato and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potato is tender. Remove from heat.
- Step 3Process 2 cups potato mixture until smooth. Using a potato masher, roughly mash remaining mixture in pan (mixture should be chunky). Return processed mixture to pan. Add corn, cream and salmon. Season with salt and pepper. Cook for 2 minutes or until heated through. Ladle into bowls. Season with pepper. Serve.
Nutrition
1864 kj
Energy
20.4g
Fat Total
9.6g
Saturated Fat
5.4g
Fibre
23.7g
Protein
58mg
Cholesterol
1845mg
Sodium
39g
Carbs (total)
All nutrition values are per serve
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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