Alive and Cooking

Scallop, Salmon and Creamed Corn Chowder

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10 scallops, roe on
100 g salmon belly, cubed
200 g salmon fillet, cut in 3 chunks
5 sardines, finely chopped
1/3 brown onion, finely diced
1 clove garlic, finely chopped
2 sprigs fresh thyme leaves
½ red chilli
1 tin creamed corn
200 ml thickened cream
¼ cup water
¾ cup white wine
Extra virgin olive oil


In a shallow pan with a good splash of oil, fry the scallops for 1 min. Remove and set aside, then fry the salmon belly for 2 mins or so. Remove and set aside.
In a deep pot with a good splash of oil, fry the onion, garlic and sardines. Once slightly soft, slide in the salmon and seal on all sides for 3 - 4 mins or so.
Remove the salmon and pour in the white wine. Bring to the boil and tumble in the thyme leaves. Pour in the corn, cream, water and cook for 10 mins. Return the salmon fillet pieces back to the pan and stir to cover in sauce. Remove chilli and discard.
Arrange the ingredients into a bowl, salmon belly and scallops around the edge, salmon fillet in the middle surrounded by corn chowder mixture and serve.

Serves 2

Scallop, Salmon and Creamed Corn Chowder