Creamy Salmon Chowder by Meg Tan

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My kiddo loves salmon and I'm always thinking of new ways to serve it which the picky fellow will eat. Made using salmon, potato, carrot, celery, mushroom, sweet corn, milk, cream and CP clear chicken broth. The chowder is so creamy and savoury, goes with either bread rolls or rice.

Serves 2-3 pax

Ingredients

 1 tbsp olive oil
2 slices streaky bacon, cut into small pieces
2 cloves garlic, finely chopped
1/4 onion, finely chopped
8 pcs swiss brown mushroom, cut into quarters
1/2 pc carrot, cut into cubes
1 stalk celery, cut into cubes
1 tbsp plain flour
2 stalks fresh thyme
100ml (1/3 cup) chicken broth concentrate
50ml (1/4 cup) whipping cream
200ml (3/4 cup) fresh milk
1 pc Russet potato, cut into cubes
200g salmon, cut into chunks
50g sweet corn kernels (frozen ones, soak in hot water for 10 mins)
Spring onion, black pepper, paprika, fresh thyme (optional, to taste)


Steps

  1. Heat 1 tbsp of olive oil in a pot and fry bacon till browned and crispy. Scoop and set aside.
  2. With the oil remaining in the pot, add garlic and onion and saute till fragrant and translucent.
  3. Add mushroom, carrot and celery and saute for 3 mins.
  4. Add 1 tbsp of flour and fresh thyme and saute for another min.
  5. Add chicken broth, cream, milk and potato, cover and cook for 6-8 mins (until potato has softened), stirring occasionally.
  6. Once the potato has softened, add the salmon chunks and sweet corn (leave a handful as garnish if desired) and cook for 3-5 mins.
  7. Dish up chowder, garnish with bacon, sweet corn, spring onion, black pepper, paprika, fresh thyme and serve hot with bread rolls or rice.