This is a lovely way to serve delicious smoked salmon chowder, and even better there is no washing up!
Taking inspiration from the famous chowders of the USA, and from San Francisco’s tradition of serving up thick soup in bread bowls, this is a really easy recipe to make. Perfect for a chilly winter’s day lunch or starter at dinner.
Serves 4 as a starter.
- 4x large crusty bread rolls
- 1 packet of RR. Spink & Sons Cold Smoked Salmon, chopped into 1cm square pieces
- 75ml white wine
- 3 spring onions
- 2 tbs frozen sweetcorn
- 2 tsp butter
- 200 ml fish stock
- 100 ml double cream
- zest from half a lemon and 2 tsp of its juice
- freshly ground black pepper
- dill to garnish
Pre-heat the oven to 180c. Slice the top off the crusty rolls (about 4/5 from the top) then scoop out the soft centre of the roll to make a hollow. Put the tops and the rolls side by side on to non-stick baking sheet and bake for 10 minutes until crisp and brown. Set aside.
To make the chowder, cut the white part of the spring onions into thin, 2mm slices.
Place a medium sized saucepan over a medium heat and then fry the onion in the butter until soft.
Add the white wine to the pan and bring to the boil, cook on a high heat for 2-3 minutes until the wine is reduced by half.
Then add the fish stock. Bring the fish stock to the boil and then add the double cream.
Bring both to the boil and simmer for 5 minutes to let the soup thicken a little.
Add the chopped green part of the spring onions, sweet corn, smoked salmon, and lemon zest. Season with black pepper and the lemon juice.
To serve, spoon the chowder into each of the bread bowl, garnish with dill, and top the bowls with their lid.