recipes
Gluten-free smoked salmon chowder with tortilla chips
Serves:
2018-12-13
Ingredients
- 6 slices smoked salmon
- 1 small potato peeled & neatly diced
- 1 small carrot peeled & neatly diced
- 1 clove garlic
- 2 spring onions
- 1 tsp dried oregano
- 2 tbsp butter (President)
- 2 tbsp flour
- 200ml chicken stock (Calnort)
- 100ml fresh cream (Benna)
- Handful peas
- Handful sweet corn
- Lemon zest
- 100g cheddar cheese
- 2 tortillas cut into chips (B-Free)
- Olive oil (Borges)
Method
Melt the butter in a thick bottom pot and saute the chopped garlic, spring onions and oregano until fragrant. Spoon over the flour and cook for a few seconds, start pouring the stock over and bring to the boil. Pour in the cream; add the chopped smoked salmon and the remaining vegetables; simmer for 10 minutes. Remove from the heat and whisk in the cheddar cheese. Mix the tortilla chips with olive oil, season with salt and pepper and bake until crisp.
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