Salmon, celeriac and leek chowder

Serves: 4

Time to make: 50 mins

Hands-on time: 20 mins

Ingredients

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1 tablespoon olive oil
2 leeks, trimmed, halved lengthways, finely sliced
3 cloves garlic, finely chopped
1 celeriac, peeled and diced (about 350g)
250g brushed potatoes, diced
3 cups fish stock
3 cups water
200g skinless boneless salmon fillet
420g can no-added-salt corn sweetcornXkernels, rinsed, drained
⅓ cup reduced-fat cream
¼ cup chopped fresh dill leaves, plus extra sprigs to garnish
cracked black pepper

Instructions

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1 Heat oil in a large saucepan over medium heat. Add leeks and garlic; cook, stirring, for 4-5 minutes, or until leeks soften.

2 Add celeriac, potatoes, stock and 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.

3 Break salmon into bite-sized 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 pepper. Ladle soup into 4 bowls and garnish with dill sprigs.

Variations

Make it gluten free: Check stock is gluten free.

Nutrition Info (per serve)

Calories 380 cal

Kilojoules 1590 kJ

Protein 18 g

Total fat 21 g

Saturated fat 7 g

Carbohydrates 25 g

Sugar 8 g

Dietary fibre 8 g

Sodium 680 mg

Calcium 120 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.