Salmon and Corn Chowder

Salmon and Corn Chowder
(Adapted from Tin Can Cook o129, by Jack Monroe)


Ingredients:

1 14oz Can Diced potatoes, drained
A few Grinds Fresh Black Pepper
1 Chicken bouillon cube
2-3 Cups Water
1 8oz Can corn, drained
1/4 Salmon paste (See fish paste recipe below)
2 TBspns Milk
S/P to taste
2-3 TBspns thawed frozen spinach (optional)

Fish Paste
(Adapted from: https://jackiem.com.au/2015/05/19/how-to-make-fish-paste/)


Ingredients:

1 8oz Can salmon, drained
3+ TBspns of flour
and a bit of water
S/P to taste

 

Process:

Basically, in a bowl, add enough flour and water to the salmon and mix the ingredients thoroughly by hand until it is a smooth thick paste.

 

 

 

 
Salmon and Corn Chowder

Process:

Add potatoes to medium sauce pan.
Add water.
Add grinds of fresh black pepper.
Stir.
Add bouillon cube.
Stir.
Bring to a boil.
Stir to mix bouillon with water.
Reduce to a simmer.
Add corn.
Stir to mix ingredients.
Add fish paste.
Stir until mixture is smooth.
Simmer until potatoes are soft.
Stir.
Simmer for 15 minutes.
Add milk.
Add s/p to taste.
Add spinach (optional)
Simmer for a minute or two.
Serve.

This came out great.