This is a very simple chowder recipe, cooked with our favourite fish at home – salmon. It makes for a full meal, with the potatoes and creamy soup, but if it’s not enough for you, you can serve it alongside crispy toasts. This chowder is great on rainy days because it warms my heart and soul. But how I wish it will stop raining soon. Mr sun, where have you gone?
Ingredients:
- Butter: 1 tbsp
- Onion: 1/2, finely chopped
- Leek: 1/2 stalk, finely chopped
- Plain flour: 2 tbsp
- Fish stock: 750ml
- Potato: 1 big, cubed
- Salt: 1/4 tsp
- Salmon: 450g, skinless, cubed
- Milk: 1/3 cup
- Whipping cream: 1/4 cup
- Dill: 1 stalk, finely chopped
Method:
- Melt butter in saucepan.
- Add onions and leek. Stir-fry 3min till softened.
- Stir in plain flour. Stir on low heat for 3min.
- Add in fish stock, potatoes & salt. Bring to a boil, then simmer 20min.
- Stir in salmon. Simmer 3min.
- Stir in milk, whipping cream & dill. Serve warm with toasted bread.
Trick:
-
I baked the skin that wasn’t used in the recipe at 200 degrees Celsius for 15min till it was crisp and crunchy. The skin was served alongside the chowder. The crispy and crunchy skin was even more popular than the chowder itself during the meal!
Serving:
3 persons
