Salmon and potato chowder

A lighter-style fish chowder with a mild flavour. Serve with crusty sourdough bread.

Ingredients

25 g	Butter
1	Leek, trimmed and well washed, thinly sliced into half-moons
250 g	Celeriac, peeled, cut into small pieces
500 ml	Chicken stock
1 serving	Sea salt and cracked black pepper
500 g	Fresh salmon, skinned and boned, cut into 2.5cm pieces (Main)
2 Tbsp	Cream, (double cream is really good)
1 tsp	Fresh thyme, to finish
6 small	Red potatoes, scrubbed and cut into small pieces (Main)

Directions

1. Heat a heavy-based saucepan over low heat. Add the butter and as it sizzles add the sliced leek. Cover and cook the leek until tender, about 8 minutes.
2. Add the celeriac and potatoes and stir well, then add the stock. Season with salt and freshly ground white pepper. Simmer gently until the vegetables are tender, about 20 minutes. Add the salmon, turn off the heat and allow the salmon to cook gently in the hot stock, 2-3 minutes. Add the cream.
3. Serve chowder in warmed bowls topped with a little fresh thyme, if wished.

See more of Kathy's simple dinner recipes

• Gurnard chipotle wraps
• Pork ragu