Salmon & Sweetcorn Chowder

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December 21, 2015 by marksetchfield 4, prep time 30 minutes, cooking time 30-40 minutes

1 tbsp of olive oil
1 large salmon fillet
2 corn cobs washed and halved
1 leek, washed and thinly sliced
3/4 pint chicken stock
3/4 pint of double cream
1 garlic clove chopped
1/2 tsp of cumin seeds
1/2 tsp of turmeric
Salt & pepper

Heat some oil in a frying or griddle pan. Wash and trim the corn cobs, slice them in half and place in the pan, turn down the heat slightly, so the corn doesn’t burn, season and keep turning until they start to brown. The kernels will pop, check they are soft by pulling off some kernels and taste. Once cooked remove from the heat. In another pan, heat some oil then add the leeks and garlic. Season, then add the remainder of the dry spices. Continue to cook, stirring for 4 minutes or until the leeks softened. Add the stock and increase the heat, cover and bring to the boil for 4 minutes. Reduce the heat and add the cream, and then simmer for 10 minutes. Meanwhile heat some oil in a pan and place the salmon fillet into the oil. Cook over a medium heat until the salmon turns a light pink. Turn over after a few minutes to cook evenly. You can gently break open the fillet to check if it’s cooked. Remove from the heat and allow to cool. Place the corn on a chopping board end up, with a sharp knife between the core and seeds cut down to remove the kernels. Peel the skin off the salmon and gently break into flakes then divide into two equal portions. Divide the corn in two and add each half of the ingredients to the pan. Stir in and remove from the heat, either transfer the mixture to a liquidizer of with a handheld blender blitz the mixture until smooth. Finally, add the remainder of the corn and salmon return to the heat for a few minutes until it’s at serving temperature. Ladle into bowls. Season with black pepper and serve with some fresh whole grain bread.GMS_THE_MENU_RETURN



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