Simple 5:2 Recipes; Salmon Chowder.

SALMON AND SWEETCORN CHOWDER

This Light Delicious Chowder Is Simple To Prepare And Cook. 

Prep' Time 15 minutes. Cook time 30 minutes

300 calories per serving

Serves 4.

 1oz butter

3 rashers bacon chopped

3 spring onions      finely chopped

1/2 yellow pepper     "           "

1 stick celery             "           "

1oz flour

24 fl oz  fish stock  (675 ml)

1/2 lb (250 g) peeled diced potatoes 1/2 inch cubes

10 fl oz (250 ml) full cream milk

8 oz (250g) tin red salmon, flaked and bones removed

keep the liquid for stock

1x 8oz tin sweetcorn, drained.

salt and freshly ground black pepper 

1/4 tsp cayenne or if you prefer paprika

To garnish, 1 tsp fresh chopped parsley.

Melt the butter in a 2 1/2 litre saucepan and cook bacon until slightly browned. Add the onions, pepper and celery and cook until just soft. Stir in the flour and cook for 1 minute, remove from the heat and gradually stir in the fish stock. Return to heat and bring gently to the boil stirring all the time until thickened. Add the diced potatoes and simmer until tender. Stir in the milk, salmon and sweetcorn, add the salt and black pepper to taste then add the cayenne pepper or paprika if you prefer.or omitted if desired. 

gentlely heat through being careful not to let the mixture boil, or you  may curdle the milk.

Sprinkle with parsley and serve with crunchy French bread.

                                         Enjoy.