Salmon, corn and quinoa chowder

Author: Liz Macri - Recipe Writer & Editor

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Double the quantities when making this gluten-free, low-salt soup and freeze the excess for those days when you need comfort food fast!

Serves: 6

Time to make: 40 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

2 tablespoons olive oil
3 garlic cloves, crushed
1 leek, halved lengthways, rinsed, thinly sliced crossways
3 corn sweetcornXcobs, husks and silks removed, kernels removed with a sharp knife
¼ cup gluten-free plain flourall purpose flourX
2 cups gluten-free, reduced-salt chicken stock
1 litre reduced-fat milk
400g potatoes, peeled, chopped coarsely
¹⁄³ cup tri-colour quinoa
300g skinless, boneless salmon fillets, cut into 2cm pieces
2 tablespoons Dijon mustard
3 spring onions, thinly sliced, to serve

Instructions

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1 Heat oil in a large saucepan over medium heat. Add garlic, leek and corn kernels and cook, stirring, for 5 minutes or until leeks have softened. Add flour and cook, stirring, for 1 minute. Gradually add stock and milk, stirring to combine. Increase heat to medium-high and bring mixture to the boil.

2 Add potatoes and quinoa to pan. Reduce heat to medium-low and simmer for 10–12 minutes or until tender. Add salmon and mustard and cook for 2 minutes or until fish turns pink and is just cooked.

3 Divide chowder among four serving bowls. Serve garnished with spring onions.

HFG tip

Double the quantities, then freeze surplus chowder in single serve-portions to defrost and reheat for an easy meal to enjoy another day.

Nutrition Info (per serve)

No nutrition information available for this recipe.

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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