Alive and Cooking
 

Salmon & Prawn Chowder

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Ingredients

(Serves 4)
1 salmon steak
100g raw prawn tails
1 brown onion
1 stick of celery
4 medium potatoes
1 litre chicken stock
2/3 glass white wine
200ml cream
100ml water
Chopped chives, to garnish
Splash of olive oil

Method

Place the spuds, onion and celery into a food processor and finely grate.
Splash oil into a large pot and heat. Add the salmon fillet, skin side down and stir in the prawns. Remove the prawns from the pot after about a minute. Cover with a lid and broil the salmon for 5 minutes, then remove.
Pour the potato mixture into the same pot and stir for about a minute. Add the white wine, chicken stock and water. Bring to the boil, pop on a lid and simmer for 20 minutes.
Stir in the cream, and using a stick mixer, blend the chowder until smooth and creamy.
Return the prawns to the chowder and tear in salmon chunks. Allow the seafood to heat through. Serve with a garnish of chopped chives.

Salmon & Prawn Chowder