ALASKA SOCKEYE SALMON & SWEETCORN CHOWDER
ALASKA SOCKEYE SALMON & SWEETCORN CHOWDER Ingredients 4 × Alaska Sockeye Salmon Fillets (about 500g total), skin removed 1 tbsp olive oil 1 medium onion,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wildalaskaseafood.co.uk.
Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Kitchen scale
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Spoon
- Ladle
- Serving bowl
Ingredients
- 4 × Alaska Sockeye Salmon Fillets (about 500g total), skin removed
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 500g potatoes, peeled and diced into small cubes
- 300g sweetcorn (frozen or tinned, drained if tinned)
- 700ml vegetable stock
- 150ml milk
- A small bunch of fresh parsley), finely chopped
- Crusty bread, to serve
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