Salmon, Potato & Corn Chowder

 

Ingredients:

5 smoked bacon rashers, finely chopped

1 T oil

1 large onion, finely chopped

1 large fennel bulb, finely chopped, fronds finely chopped, reserved

3 large carrots, peeled, finely chopped

2 garlic cloves, crushed

800g potatoes, peeled, cut into 1.5cm pieces

400g tin whole kernel corn

1L chicken, vegetable or fish stock

1 strip lemon rind

2 T parsley, finely chopped

2 T cornflour

½ C milk

300ml cream

500g boneless skinless salmon pieces

Finely grated lemon zest

 

Method:

1. Heat a large pot over medium heat. Cook half the bacon in the oil, stirring, for 2 minutes or until golden. Add onion, fennel, carrot and garlic. Reduce heat to low. Cook, stirring, for 4-5 minutes or until softened.
2. Add potato, corn, stock, fennel fronds, lemon rind and half the parsley. Stir to combine. Cook, covered for 30 minutes.
3. Heat frying pan over medium-high heat. Add remaining bacon. Cook, stirring, for 2-3 minutes or until crisp. Drain on paper towel.
4. Add cream to the soup and bring back to a simmer. Combine cornflour and milk and add to soup. Cook, stirring, for 2-3 minutes or until thickened. Add salmon and remaining parsley. Stir, cover and cook for 5-10 minutes or until salmon is just cooked. Season well.
5. Top with bacon, rind and reserved fennel fronds.

 

Recipe adapted from taste.com.au

Serves 6.

 

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