About this recipe:This is a hearty but mild flavoured fish chowder. It's a great way to use a piece of salmon that's too small to do much else with. Serve with toasted sourdough bread.
4 rashers streaky bacon
1 small onion, chopped
850ml chicken stock
1 (5.5 ounce) package scalloped potato mix
1 (15 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 pound salmon fillet
1/2 cup evaporated milk
1 spring onion, thinly sliced
1/2 teaspoon dried dill
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Method Prep:10min › Cook:35min › Ready in:45min
Dice the bacon and fry in soup pot until crisp. Remove bacon to paper towel.
Add chopped onion to the bacon grease and cook until the onion has softened a bit. Add chicken stock, scalloped potato mix, undrained can of corn, and fresh ground pepper (to your taste). Bring to a boil, then simmer for about 20 minutes.
Meanwhile, trim the tapered edges from the salmon fillet. Smash the trimmings with meat pounder and add to the pot. Check the remaining fillet for stray bones and remove. Cut salmon into 1/5cm to 3/4 inch cubes and reserve.
When potatoes are rehydrated but still a little firm, add the salmon, bacon, spring onion, and the dill. Cook for 5 more minutes. Add the milk and evaporated milk; stir and cook until heated through.