Chowders are like the posh cousins of the soup family. A good fish chowder feels a bit grander than, say, a classic tomato soup or a chicken broth. To me, it’s a bit of an indulgence. I dare say a proper restaurant chowder would indeed be somewhat of a treat with lashings of cream and butter. This version, while tasting divine is, brilliantly, rather good for you. A definitively lighter rendition – posh and saintly.
Made mostly with chicken stock, it finds its delicate creaminess from a good glug of milk added near the end of the cooking. I tend to use full fat milk for this but I can’t imagine semi skimmed would taste noticeably inferior. I wouldn’t advise skimmed milk though, unless you want the creaminess in colour only. But then, why bother?
If you want to boost your veg intake, add sweetcorn, peas or chopped spinach. And finally, don’t scrimp on the bread. Big hunks of wholemeal or granary are spot on with a fish chowder.
Super Simple Salmon Chowder
4 medium potatoes, peeled and diced
1 onion, diced quite finely
700ml chicken stock
300ml whole milk
1 pack of smoked salmon, chopped
1 lemon – zest of whole lemon and a squeeze of juice to taste
A handful of parsley, chopped
A few sprigs of dill, chopped (optional)
Pop your potatoes, onion and hot stock in a pan and simmer for about 15 minutes with the lid on.
Once the potatoes are tender add the milk, heat through over a low heat then add the smoked salmon and lemon zest. Gently simmer for a couple of minutes.
Turn off the heat and add a spritz of lemon juice and the herbs. If you can wait, leave the chowder to sit for a few minutes so that all the flavours can merrily mingle.
Serve with an extra scattering of herbs and more lemon juice if you like.