Darklings...During this weekend I experienced moments of terror. Was shooting pics for Salmon recipes for Easy Food magazine and after whole day of work my camera showed me a message: "Card read error". It happened twice before but usually removing and reinserting a card would help, not this time though. I thought I lost all the images, thank God to my sister and my boyfriend they helped me to recover most of them. I do not know if you had ever experienced something similar but I really do recommend to everyone to upload the pics to the computer, make three copies on portable hard drives and keep them in different location, just to have the back up and be on the safe side you know ;)

Winter does not give up, so I am sure everyone will enjoy this delicious comfort dish. It is great value, simple to make and really tasty. Oh during the weekend I got a pair of James Martin knives. The original price was 45 euros, however the packaging was slightly damaged so they were discounted to 14 euros. And wow I tell you sharp knife in the kitchen makes such a difference. These are originally for carving meat, but they are of a great use when cutting soft salmon or vegetables. And now let’s cook the soup…

Salmon and Sweet Corn Chowder
Serves 4

  • 45g butter
  • ½ onion, chopped
  • 30g flour
  • 720ml chicken stock
  • 400ml milk
  • 2 potatoes, peeled and cubed
  • 1 tsp fresh thyme leaves, chopped
  • salt and black pepper
  • 450g salmon fillets, cubed
  • 1 x 340g tin of sweet corn

Heat the butter in a frying pan over a medium heat and cook the onion for five minutes until soft. Whisk in the flour until smooth. Stir in the chicken stock and milk until combined. We use this one for this purpose it is amazing! (http://sklep-gastronomiczny.pl/photo/product_info/5/e/a/1_5ea4c5866391.jpg)

Add the potatoes and thyme and season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes until the potatoes are tender. Add the salmon and sweet corn and simmer for five minutes until the salmon is cooked through and the corn is warm. Ready soup serve with chopped thyme and freshly ground pepper. 

Source of recipe and image: Easyfood magazine