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Chunky Salmon and Parsley Chowder
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Sautéed leeks add a nice level of sweetness to the chowder and are a good source of vitamin C.
2 Select Farm lightly smoked salmon fillets (from the service counter)
700ml skimmed milk
500ml Cook’s Ingredients vegetable stock
2 thyme sprigs
Sunfl ower oil spray
2 leeks, sliced and washed
1 large white potato, diced
75g red lentils
80g bunch flat leaf parsley, finely chopped
1. Place the salmon in a frying pan, cover with milk, stock and thyme and bring to the boil for 2-4 minutes, then cool.
2. Spray a large pan with oil and cook the leeks until softened. Lift the salmon out and pour the cooking liquid into the pan of leeks. Add the potato and lentils and cook for 30 minutes. Flake the fish and stir into the chowder along with the parsley.
Typical values per serving:
This recipe was first published in September 2011.