Salmon And Leek Chowder
This creamy salmon chowder is a comforting yet elegant dish, perfect for a cozy night in. Tender chunks of salmon are infused with a velvety milk and fish stock base, complemented by the gentle sweetness of leeks and hearty potatoes. Finished off with a touch of double cream and a sprinkle of fresh coriander, this chowder is sure to warm your soul with every spoonful.
— Constant Cookbook
Ingredients
- 30g butter
- 3 leeks, trimmed and sliced
- 450g (organically farmed) salmon
- 200ml full-fat milk
- 400ml fish stock
- 450g potatoes, peeled and cut into chunks
- pepper
- 25ml double cream
- 2tbsp coarsley chopped coriander (optional)
Instructions
- Melt the butter in a large heavy-bottomed pan, add the leeks and a splash of water, cover and sweat the leeks over a medium heat, until soft. It will take around 15 minutes.
- At the same time, put the salmon in a pan and add the milk. Bring to a boil, then turn down immediately and let the fish poach gently for around 5 minutes.
- Add the stock to the leeks and drop in the potato chunks. Bring to the boil and then simmer, until the potatoes are just tender.
- Break the fish into large flakes (removing and discarding the skin) and add the milk and fish to the leeks and potatoes. Season with pepper, pour in the double cream and heat through.
- Serve in warmed soup bowls with coriander scattered on top.
Yield
Serves 4
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