This Salmon Chowder is a delicious deconstructed fish pie, packed full of omega-3-rich tender cubes of fish and nutritious veggies. Light, fresh and melt-in-the-mouth, it’s a mid-week winner for spotless plates and a great recipe to introduce younger family members to fish.
Ingredients
20g unsalted butter or plant-based spread
1 onion, chopped
100g squash, peeled and diced
3 tbsp plain flour
400ml unsalted vegetable stock
200ml milk
200g salmon fillet, skinned and diced
10g Parmesan cheese, grated (optional)
50g tinned sweetcorn
2 tsp chives, chopped
50g baby pasta shells
1 onion, chopped
100g squash, peeled and diced
3 tbsp plain flour
400ml unsalted vegetable stock
200ml milk
200g salmon fillet, skinned and diced
10g Parmesan cheese, grated (optional)
50g tinned sweetcorn
2 tsp chives, chopped
50g baby pasta shells
Method
- Melt the butter in a saucepan. Add the onion and squash and fry for 2 to 3 minutes. Add the flour and stir for a few seconds. Blend in the stock. Bring up to the boil, stirring until thickened. Simmer for 5 minutes.
- Add the milk and bring up to the boil. Add the salmon, cheese (if using), corn and chives and simmer for 3 to 4 minutes.
- Cook the pasta in boiling water according to the packet instructions. Drain and add to the chowder.
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