Smoked fish and corn chowder

Featuring salmon, this six-ingredient corn chowder is a quick and easy meal - and it goes down swimmingly!

Recipe «Smoked fish and corn chowder» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 leek, trimmed, halved, washed, thinly sliced, 800g coliban potatoes, peeled, chopped, 5 cups Massel chicken style liquid stock, 2 corn cobs, kernels removed , 1/2 cup thickened cream, 180g hot-smoked salmon fillet, flaked .

Ingredients:

• 1 tbsp olive oil 
• 1 leek, trimmed, halved, washed, thinly sliced 
• 800g coliban potatoes, peeled, chopped 
• 5 cups Massel chicken style liquid stock 
• 2 corn cobs, kernels removed 
• 1/2 cup thickened cream 
• 180g hot-smoked salmon fillet, flaked 

Instructions

1. Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened.
2. Add potato and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potato is tender. Remove from heat.
3. Process 2 cups potato mixture until smooth. Using a potato masher, roughly mash remaining mixture in pan (mixture should be chunky). Return processed mixture to pan. Add corn, cream and salmon. Season with salt and pepper. Cook for 2 minutes or until heated through. Ladle into bowls. Season with pepper. Serve.