Salmon & Sweetcorn Chowder

📝 Ingredients

• 2 tins of salmon in brine (360 g drained)
• 600 g potatoes (4 medium, about 150 g each)
• 1 brown onion (about 150 g)
• 2 celery sticks (about 100 g)
• 2 small tins of sweetcorn (280 g drained)
• 20 g unsalted butter + 40 g plain flour
• 1 vegetable stock cube + 500 ml hot water
• 500 ml semi-skimmed milk
• 1 bay leaf + ½ tsp dried thyme
• 15 g fresh chives
• 1 tsp smoked paprika
• Salt, black pepper

🍴 Utensils

• Large saucepan or stockpot
• Wooden spoon
• Knife + chopping board
• Peeler
• Tin opener
• Ladle

📖 Steps

1. Peel the potatoes and cut them into 1.5 cm cubes. Peel and finely chop the onion, and cut the celery into small dice. Drain the sweetcorn. Drain the salmon, remove the skin and large bones (the small, soft ones are edible) and flake it into large chunks.
2. Melt the butter in a large saucepan over medium heat. Sweat the onion and celery for 5 minutes, stirring, until soft and translucent but not coloured: they should stay pale.
3. Dissolve the stock cube in the hot water. Sprinkle the flour over the vegetables and stir for 1 minute with a wooden spoon to cook it, without letting it brown. Gradually pour in the hot stock, stirring constantly, to get a smooth, lump-free liquid.
4. Add the potatoes, bay leaf and thyme. Bring to a simmer, then cook for 12 to 15 minutes over medium-low heat, half covered, stirring occasionally, until the potatoes are tender when pierced with the tip of a knife.
5. Pour in the milk and add the sweetcorn. Heat through for 5 minutes over low heat, stirring, without letting it come to a rolling boil, or the milk may curdle. Crush a few potato cubes against the side of the pan with the spoon to thicken the soup.
6. Add the flaked salmon and let it heat through for 2 to 3 minutes over low heat, stirring gently to keep nice chunks. Remove the bay leaf, taste, then season sparingly with salt and pepper: the salmon and stock are already salty.
7. Snip the chives. Serve the chowder piping hot in deep bowls, sprinkled with chives and a pinch of smoked paprika. It should be thick and creamy, closer to a stew than a clear soup.