← Nouns Cooking · Soup Pot

Ingredients

• 150 g Bacon, chopped
• 30 g Butter
• 1 Onion, finely chopped
• 2 celery sticks, diced
• 2 cloves Garlic, chopped
• 600 g Potato, peeled and cut into 2 cm cubes
• 1 l fish or chicken stock
• 1 tbsp Cornflour (cornstarch)
• 250 g frozen sweetcorn
• 300 ml double cream
• 600 g skinless salmon fillet, cut into 3 cm chunks
• 2 tbsp Dill, chopped
• 3 Spring onion, sliced
• Salt
• Black pepper

Method

1. Fry the bacon in a large pot over medium heat for 5–6 min, until crisp. Lift out half for the topping.
2. Add the butter, onion and celery and cook for 5 min, until soft. Stir in the garlic for 1 minute.
3. Add the potatoes and stock with 1 tsp salt, bring to a boil and simmer for 12–15 min, until the potatoes are just tender.
4. Mix the cornflour with a splash of the cream, then stir it in with the rest of the cream and the corn. Simmer for 3 min, until slightly thickened.
5. Add the salmon, then cook at a bare simmer for 4–5 min, until it is just opaque and flakes easily. Stir gently so it stays in chunks.
6. Season with pepper and serve topped with dill, spring onions and the reserved bacon.

Tips

• Hot-smoked salmon works too; flake it in at the end just to warm through.
• Check the bacon and stock labels if you need the chowder gluten-free.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper The Daring Gourmet