Based on and picture taken from a recipe on Crumbblog.com
- 2 tbsp olive oil
- 2 tbsp butter
- 4 strips bacon, chopped
- 2 small onions, finely diced
- 2 cloves garlic, finely minced
- 2 tbsp flour
- 600ml chicken stock
- 2 (160g) cans boneless skinless salmon, drained
- 1 large potato, roughly diced
- 200ml double cream
- 200ml milk
- 1 bay leaf
- 1 can sweetcorn, drained
- In a large stockpot set over medium-high heat, melt the butter and olive oil together. Add the diced bacon and fry for about 5-7 minutes, or until browned and crispy. Stir in the onion and garlic, and saute for 2-3 minutes, or until the onion is soft and translucent. Add flour and cook for 1-2 minutes, stirring constantly.
- Whisk in the chicken stock. Bring to a simmer, then reduce the heat to low.
- Stir in the salmon, potatoes and corn and bay leaf and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Stir in the cream/milk, and let simmer for 2-3 minutes to warm through. Adjust the seasoning with salt and pepper to taste, then spoon into bowls and serve.
(Makes 4-6 portions.)