Salmon Corn Chowder

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 and the reserved juice from the salmon can, 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.