Salmon Corn Chowder

On a cold Winter’s evening what could be better than Salmon Corn Chowder? Recipes like this are easy to make and perfect served steaming hot in bowls with hunks of crusty bread. - Delicious

Ingredients - Serves 4

• 1 x 15oz/450g Can Sockeye Salmon
• 1 large onion, chopped finely
• 3 sticks celery, chopped finely
• 1 garlic clove, crushed
• 2 tabsp plain flour
• 1½ pints/900ml chicken stock
• 1 pint/600ml single cream
• 1 x 15oz/450g can creamed corn
• Salt & Pepper
• Chopped Parsley

Method

Drain the Salmon, reserve the juice and flake the fish.
In a large saucepan, melt the butter and add the vegetables. Sweat for 5 minutes or until the onion is transparent.
Stir in the flour.
Gradually add the stock, stirring all the time and bring to the boil.
Cook for 5 minutes.
Add the cream, bring to simmering point but don’t let it boil again.
Add the Salmon and chopped parsley and serve piping hot.