Salmon, celeriac and leek chowderReviewed by our expert panel
(at time of publication)
- 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
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.
Make it gluten free: Check stock is gluten free.
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 7g
Dietary fibre 8g
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