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| Leek & Sweetcorn Salmon Chowder |
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Recipe and image courtesy of Alaska Seafood Marketing Institute.
This is a great recipe for a cool fall night. Creamy, delicious and comforting.
Makes 4 servings
2 cans
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(213 g/7.5 oz) Gold Seal® red or pink wild Alaska salmon |
| 25 g |
butter |
| 2 |
leeks, finely chopped |
| 2 |
fish or vegetable stock cubes, dissolved in 600ml (1 pint) water |
| 2 Tbsp. |
cornflour |
| 450 ml |
milk |
| 100 g |
canned or frozen sweetcorn |
| 2 Tbsp. |
thyme leaves (preferably lemon thyme) |
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salt & freshly ground black pepper |
- Drain the salmon, reserving the liquid. Remove skin and bones, if desired
and break into large chunks.
- Melt the butter in a large saucepan. Add the leeks and cook them gently for
about 5 - 6 minutes, without browning them.
- Add the stock and reserved salmon liquid, bring up to the boil, then reduce
the heat. Cover and simmer for about 5 minutes, or until the leeks are tender.
- Blend the cornflour with 2 - 3 tablespoons of the milk. Add the remaining
milk to the saucepan with the sweetcorn and thyme leaves. Heat and simmer very
gently for about 3 - 4 minutes.
- Add the blended cornflour to the soup and cook gently, stirring all the time,
until thickened. Stir in the salmon chunks, then taste and season with salt
and pepper. Ladle into warmed bowls and serve immediately.
| Nutritional Values |
Per serving:
Calories 348
Fat 13.6 g
Carbs 28 g
Protein 28 g
Fibre 2.4 g
Sat fat 5.4 g
Cholesterol 58 mg
Sodium 683 mg
Sugar 1.7 g
Calcium 382 mg
Source: www.calorieking.com
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