Chowder with hot smoked salmon

Yasiel Rios McCrone January 12, 2025
Chowder with hot smoked salmon

serves 4

1/2 medium cauliflower, cut into small pieces

3 medium potatoes, peeled, chopped into 1.5 cm dice

2 tbsp veg oil

1 medium white onion, finely sliced

2 garlic cloves finely sliced

1 celery stick, thinly chopped

1 leek finely sliced

40 g unsalted butter

2 tbsp plain flour

50 ml chicken stock

250 ml whole milk

100 ml double cream

1 bay leaf

400g hot smoked salmon, broken into pieces

Chopped parsley to sprinkle on top

Serve with a crusty bread on the side

In a pot with hot water, boil the cauliflower and potato until tender, 5-10 minutes, then drain and set aside.

Heat oil in a large pot over medium heat. Add the onion, garlic, celery and leek and cook, stirring occasionally, for 4 mins or until just tender. Add the butter and cook until melted, then add the flour and cook for 1 minute. Finally add the chicken stock and stir until the liquid is thickened. Add the milk, double cream, the vegetables and bay leaf and bring to the boil. Add 1/3 of the broken pieces of salmon, stir well to infuse the flavour of the salmon into the chowder. Then turn the heat down and simmer 10 minutes with a lid on.

Divide the chowder among 4 serving bowls, top with the broken pieces of hot smoked salmon equally into all the bowls, sprinkle parsley on top and serve with crusty bread on the side.