Salmon Chowder

Based on and picture taken from a recipe on Crumbblog.com

Ingredients

• 2 tbsp olive oil
• 2 tbsp butter
• 4 strips bacon, chopped
• 2 small onions, finely diced
• 2 cloves garlic, finely minced
• 2 tbsp flour
• 600ml chicken stock
• 2 (160g) cans boneless skinless salmon, drained
• 1 large potato, roughly diced
• 200ml double cream
• 200ml milk
• 1 bay leaf
• 1 can sweetcorn, drained

Method

1. In a large stockpot set over medium-high heat, melt the butter and olive oil together. Add the diced bacon and fry for about 5-7 minutes, or until browned and crispy. Stir in the onion and garlic, and saute for 2-3 minutes, or until the onion is soft and translucent. Add flour and cook for 1-2 minutes, stirring constantly.
2. Whisk in the chicken stock. Bring to a simmer, then reduce the heat to low.
3. Stir in the salmon, potatoes and corn and bay leaf and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
4. Stir in the cream/milk, and let simmer for 2-3 minutes to warm through. Adjust the seasoning with salt and pepper to taste, then spoon into bowls and serve.
   (Makes 4-6 portions.)