Salmon Chowder

Method

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1. Cook the bacon in a large pot over medium heat for 6 minutes, until crisp. Lift out with a slotted spoon and leave the fat in the pot.

   Mark done Start 6 min timer

2. Add the butter, onion and celery and cook for 6 minutes, until soft. Stir in the flour and cook for 1 minute.

   Mark done Start 6 min timer

3. Add the stock and milk gradually, stirring, then add the potatoes, bay leaf and thyme. Bring to a gentle simmer and cook for 12 minutes, until the potatoes are tender.

   Mark done Start 12 min timer

4. Mash a few pieces of potato against the side of the pot to thicken the chowder. Stir in the sweetcorn and simmer for 3 minutes.

   Mark done Start 3 min timer

5. Add the salmon, salt and pepper and simmer gently for 5 to 6 minutes, until the salmon is just opaque. Do not stir too much, as the chunks will break up.

   Mark done Start 5 min timer

6. Remove the bay leaf, stir in the dill, lemon juice and bacon, and taste. Serve hot.

   Mark done

Chef’s Tips

• Add the salmon last and cook it only until it turns opaque. Longer, and it turns dry and chalky.
• Keep the chowder at a gentle simmer once the milk is in. A hard boil can curdle it.
• Skin the salmon and check for pin bones with your fingertips before cutting it up.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Crusty bread
• Oyster crackers
• A green salad

Storage & Reheating

Keep in the fridge up to 2 days and reheat gently, without boiling. It does not freeze well.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.