Alaskan salmon chowder
serves 6
ingredients
200g/7oz canned Alaskan
pink salmon
100g/4oz onions, chopped
100g/4oz celery, chopped
1 garlic clove, minced
25g/1oz margarine
225g/8oz potatoes, diced
175g/6oz carrots, diced
450ml/3⁄4pt fish stock
1⁄2 teaspoon dried thyme
1⁄4 teaspoon black pepper
100g/4oz broccoli, chopped
375ml/13fl oz evaporated milk
275g/10oz frozen sweetcorn
kernels, thawed
• Drain and flake the salmon, reserving the liquid.
• Sauté the onions, celery and garlic in margarine in a large frying pan
until soft. Add the potatoes, carrots, reserved salmon liquid, fish stock,
thyme and pepper. Simmer, covered, for 20 minutes or until the
vegetables are nearly tender.
• Add the broccoli and cook for 5 minutes. Add the flaked salmon,
evaporated milk and sweetcorn, and heat thoroughly. Serve immediately.
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