Corn & Cauliflower Chowder with Smoked Salmon
1 T olive oil
1 onion, finely chopped
1 celery stick, thinly sliced
½ t curry powder
3 corn cobs, husks and silk removed, kernels removed
1/2 medium cauliflower, cut into florets
3 medium potatoes, peeled, chopped
400ml coconut milk
1 L vegetable, chicken or fish stock
300g hot smoked salmon, coarsely flaked
Dill sprigs, to serve
Crusty bread, to serve
- Heat oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring occasionally, for 4 mins or until just tender. Add curry powder and cook for 1 minute.
- Add the corn kernels, cauliflower, potato, coconut milk and stock. Season. Bring to the boil then simmer for 30 minutes or until the vegetables are tender.
- Cool slightly then use a stick blender to carefully blend the soup until almost smooth.
- Divide the soup among serving bowls. Top with the smoked salmon and dill, and serve with crusty bread.
Recipe adapted from taste.com.au
To order salmon for this recipe, click here!