Creamy Salmon Chowder
Made with fresh salmon, dill and hearty potatoes this creamy salmon chowder is the ultimate comfort food
Serves
6
Prep
20 mins
Cook
360 mins
Method
- Cook onion, fennel, carrot and garlic on a pan over heat until softened. Transfer to a slow cooker.
- Add potato, corn, stock, fennel fronds, lemon rind and 1 tablespoon dill to slow cooker. Stir to combine. Cook, covered for 6-7 hours on low.
- Mix cornflour and milk in a bowl. Add cornflour mixture to a pan over heat. Cook until thickened. Stir in cream.
- Add salmon, remaining dill and cream mixture to slow cooker. Cook for 15-20 minutes or until salmon is just cooked. Season.
Ingredients
- 1 brown onion, finely chopped
- 2 tbsp chopped fresh dill
- 300ml thickened cream
- 2 tbsp cornflour
- 1 strip lemon rind
- 800g potatoes, scrubbed, cut into chunks
- 3 carrots, peeled, finely chopped
- 2 garlic cloves, crushed
- 1L salt reduced chicken style liquid stock
- 1/2 cup milk
- 1 fennel bulb, finely chopped
- 500g salmon fillets, cut into chunks
- 4 corncobs, kernels removed
