Salmon, corn and quinoa chowder

Instructions

1 Heat oil in a large saucepan over medium heat. Add garlic, leek and corn kernels and cook, stirring, for 5 minutes or until leeks have softened. Add flour and cook, stirring, for 1 minute. Gradually add stock and milk, stirring to combine. Increase heat to medium-high and bring mixture to the boil.

2 Add potatoes and quinoa to pan. Reduce heat to medium-low and simmer for 10–12 minutes or until tender. Add salmon and mustard and cook for 2 minutes or until fish turns pink and is just cooked.

3 Divide chowder among four serving bowls. Serve garnished with spring onions.