Dinner recipe
Chunky salmon chowder with sweetcorn, potatoes, onion, milk, lemon, and fresh chives.
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Ingredients
large saucepan, stick blender or potato masher, jug, knife, chopping board
Method
Cut the potatoes into 2cm chunks. Finely chop the onion and celery, grate the garlic, drain the sweetcorn, chop the fresh chives, zest the lemon, and remove the skin from the salmon fillets before cutting them into 3cm pieces.
Heat 1 tablespoon olive oil in a large saucepan over a medium heat. Add the onion, celery, salt, and half the black pepper, then cook for 6 to 8 minutes until soft but not browned. Stir in the garlic for 1 minute.
Add the potatoes, vegetable stock, and 400ml semi-skimmed milk. Bring just to a simmer, cover loosely, and cook for 12 to 15 minutes until the potatoes crush easily against the side of the pan.
Scoop two ladles of potatoes and liquid into a jug and blend until smooth, or mash very thoroughly. Return this to the saucepan with the remaining 300ml semi-skimmed milk and stir until the chowder looks creamy but remains chunky.
Fold in the sweetcorn and salmon pieces. Simmer very gently for 4 to 5 minutes until the salmon is opaque and flakes easily at the thickest point, then stir in half the chives, lemon zest, and remaining black pepper.
Take the pan off the heat, squeeze in half the lemon, and taste the chowder for salt and black pepper. Ladle into bowls and finish with the remaining chives and lemon wedges.
