Salmon, celeriac and leek chowder
Please log in to save or rate.
Time to make:
50 mins (Hands-on time: 20 mins, Cooking time: 30 mins)
$4.95 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
2 leeks, trimmed, halved lengthways, finely sliced
3 garlic cloves, finely chopped
1 medium (about 350g) celeriac, peeled and diced
250g brushed potatoes, peeled, diced
3 cups reduced-salt fish stock
200g skinless, boneless salmon fillet
2 x 190g cans no-added-salt corn kernels, rinsed, drained
1/3 cup reduced-fat thickened cream
1/4 cup fresh dill leaves, chopped, plus extra sprigs, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1Heat oil in a large saucepan over medium heat. Add leek and garlic; cook, stirring, for 4–5 minutes, or until leeks soften.
Step 2Add celeriac, potatoes and stock to pan with 3 cups of water; cover and bring to the boil. Reduce heat and simmer for 20–25 minutes until vegetables are tender. Add salmon in one piece and poach for 3–4 minutes, or until just cooked through. Remove salmon and transfer to a plate; set aside. Blend soup with a stick blender until smooth.
Step 3Break salmon into bite-size pieces. Stir corn, cream and salmon into the soup. Gently simmer for 3–5 minutes, or until hot (do not boil). Stir through dill and season with cracked black pepper. Ladle soup into 4 bowls and garnish with dill sprigs.
About this recipe
First published: June 2016