Irish Visitors Click HereHigh Fibre Recipes
Salmon and Corn Chowder
Serves 4
Calories per serving: 282
7g fibre per serving
Ingredients
15 g/½ oz butter
1 medium carrot, diced
1 small onion, diced
1 leek, chopped into rounds
225 g/8 oz potatoes, peeled and cubed
600 ml/1 pint skimmed milk
300 ml/10 fl oz water
Salt and freshly ground black pepper
1 × 200 g/7 oz tin sweetcorn, drained
1 x 175 g/6 oz salmon fillet, skinned and cubed
150 ml/5 fl oz single cream
Handful of chopped fresh parsley
1 medium carrot, diced
1 small onion, diced
1 leek, chopped into rounds
225 g/8 oz potatoes, peeled and cubed
600 ml/1 pint skimmed milk
300 ml/10 fl oz water
Salt and freshly ground black pepper
1 × 200 g/7 oz tin sweetcorn, drained
1 x 175 g/6 oz salmon fillet, skinned and cubed
150 ml/5 fl oz single cream
Handful of chopped fresh parsley
Method
1 Melt the butter in a saucepan. Add the carrot, onion and leek and stir until transparent.
Add the potato and cook for 1 further minute.
2 Pour in the milk and water. Season well with salt and pepper and simmer for 10 minutes.
3 Add the sweetcorn and the salmon and simmer for a further 3-4 minutes.
4 Stir in the cream and parsley and serve immediately.
2 Pour in the milk and water. Season well with salt and pepper and simmer for 10 minutes.
3 Add the sweetcorn and the salmon and simmer for a further 3-4 minutes.
4 Stir in the cream and parsley and serve immediately.
