Salmon & Sweetcorn Chowder

Ingredients

For 4 servings

• 455 g salmon fillet, skinned and cubed
• 2 piece ears sweetcorn, kernels removed
• 200 g pumpkin purée
• 100 g sharp cheddar, grated
• 2 piece garlic cloves, minced
• 1 piece yellow onion, finely chopped
• 960 g vegetable stock
• 240 g heavy cream
• 3 g paprika
• 2 piece spring onions, finely sliced
• 4 slice bread, toasted
• 28 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Warm the olive oil in a large pot over medium heat and sweat the onion and garlic until translucent, about 4 minutes.

2. 2

   Add the sweetcorn kernels and cook until lightly charred and fragrant.

3. 3

   Stir in the pumpkin purée, stock and paprika and bring to the boil.

4. 4

   Lower the heat and add the cubed salmon, poaching gently until just cooked through, 6–8 minutes.

5. 5

   Stir through the cream and cheddar until the cheese has melted into a smooth, glossy chowder.

6. 6

   Season to taste with salt and pepper.

7. 7

   Ladle into bowls, scatter with spring onions and serve with toasted bread.