Smoked Salmon and Corn Chowder

Ingredients

• 2 leeks, sliced
• 2 garlic cloves, crushed
• 600ml/1 pint vegetable stock
• 2 tbsps plain flour
• 600ml/1 pint skimmed milk
• 200g frozen sweetcorn
• 200g new potatoes, diced
• pinch of dried chilli flakes
• 100g smoked salmon pieces, chopped
• 2 tbsps chopped fresh parsley
• salt and freshly ground black pepper
• low-fat fromage frais, to serve

Cooking Instructions

1. Preheat a large non-stick pan and dry-fry the leeks and garlic for 1-2 minutes until soft.
2. Add 3 tbsps of stock, then sprinkle the flour over and mix in. Cook for 1 minute and then stir in the remaining stock and milk. Add the sweetcorn, new potatoes and chilli flakes, bring to a gentle simmer and cook until the potatoes are soft.
3. Season to taste with salt and freshly ground black pepper. Just before serving, stir in the smoked salmon and chopped parsley.
4. Swirl a little fromage frais on top and serve with wholegrain bread.

Tips

Add the salmon just before serving as it will soon break up if allowed to simmer.