Salmon, Pepper & Potato Chowder
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2 small red onions, finely chopped
1 large yellow pepper, deseeded and roughly chopped
600ml salmon or fish stock
4 small potatoes, about 400g, peeled and cut into 2cm pieces
peeled and cut into 2cm pieces
1 small spring green heart, roughly chopped
1 tbsp flour
2 tbsp cold water
Salt and freshly ground black pepper
300g salmon pieces
Place potatoes, pepper and stock into a saucepan and simmer for 20 minutes until the spuds are cooked but not falling apart.
Add the chopped spring greens and simmer for another five minutes.
Mix the flour and water into a paste.
Season well and stir the flour and water mix into the simmering chowder. It will thicken so take care.
Finally add the salmon, bring just back to the boil and stir in the milk. Serve hot.
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