Salmon chowder

Ingredients

• Bacon: 4 oz. chopped
• Leeks : 2. sliced
• Celery sticks: 2. sliced
• Yukon gold potatoes : 3. cubed
• Chicken stock : 16 oz
• Water: 16 oz
• Salt: 0.5 tsp
• Bay leaves: 2
• Salmon fillet : 2. cubed
• All purpose flour: 2 tbsp
• Black pepper: to taste
• Butter: 1 tbsp
• Heavy cream: 6 oz
• Lemon zest: 0.5 tsp

Instructions

1. 1

   Cook the chopped bacon in a pan over a medium heat,until lightly browned,for around 5 minutes or as preferred. Then add the sliced leek and celery to the bacon and cook for a further 5 minutes until softened.

2. 2

   Add the cubed potatoes,chicken stock,water,salt,and bay leaves to the pot. Bring to a gentle boil and then reduce the heat to a simmer for 15 minutes,making sure the potatoes are fully cooked.

3. 3

   Whilst the potatoes are cooking,add the cubed salmon to a mixing bowl. Coat with the all-purpose flour and season with black pepper. Melt the butter in a pan over a medium heat,and start to brown the salmon.

4. 4

   Once the potatoes are cooked,transfer the salmon to the potato pan. Cook for a further 5 minutes,then remove from the heat and add the heavy cream and lemon zest. Season as desired and serve warm.