Salmon and cod chowder

A delicious cod chowder to warm up any day



25g (1oz) butter
1 onion, finely chopped
1 large leek, thinly sliced
450g (1lb) potatoes, peeled and cut into small chunks
600ml (1pt) vegetable or chicken stock
1 tbsp dill, chopped
1 tbsp parsley, chopped
300g (10oz) wild Pacific cod fillet, skinned and cut into chunks
150g (6oz) smoked wild Alaska salmon, snipped into pieces
2 tbsp cornflour
300ml (½ pt) milk
Salt and freshly ground black pepper


1. Melt the butter in a large saucepan and gently fry the onion and leek over a medium heat for 2 or 3 minutes, until softened, but not browned

2. Add the potatoes and stock. Bring up to the boil, then reduce the heat and simmer for about 10 minutes, or until the potatoes are just tender

3. Add the herbs to the saucepan with the chunks of cod and smoked salmon. Continue to simmer gently for 3 or 4 minutes

4. Blend the cornflour with 2 or 3 tablespoons of the milk, then stir this into the saucepan with the rest of the milk. Heat, stirring gently, until the soup thickens and is piping hot. Season to taste, then ladle into warm bowls

Cook’s tip: Add a handful of frozen peas or sweetcorn (or both) when you add the fish.

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