Chunky Salmon and Cod Yogurt Chowder
This is a hearty satisfying seafood soup. It’s a meal in itself if you serve with some fresh crusty bread either for lunch or supper.
Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
1 tbsp olive oil
1 small leek, sliced
1 clove garlic, crushed
100g baby corn, cut in half
1 celery stick, diced
250g (medium) potato. peeled and diced
1 tbsp cornflour
400ml fish stock, 1 fish stock cube
200g salmon fillet, skinned
200g cod fillet or chunky white fish, cubed
1 pot Natural Smooth Yogurt
Pinch paprika seasoning
2 tbsp fresh parsley, chopped
Method
Heat the oil in a large pan or heavy based casserole, gently fry the leek and garlic for 4 -5 minutes until the leeks are soft.
Add the baby cobs, celery and potato and sweat over a low heat for a further 3 -4 minutes, stirring frequently.
Stir in the flour and cook for 30 seconds, gradually stir in the stock and seasoning. Bring to the boil, and then reduce the heat and simmer, partially covered for 10 minutes.
Add the chunks of fish and continue cooking for a further 10 minutes until the fish and vegetables are cooked.
Add the paprika, chopped parsley and Onken yogurt. Heat through, adjust seasoning and serve with some fresh crusty bread.