Creamy corn, leek and potato soup topped with Tasmanian maple cured salmon and crispy sage leaves. Served with toasted sourdough on the side. The chowder will keep in the fridge for 3 days and can be enjoyed warm or cold.
Serves: 4 | Prep Time: 10 mins | Cook Time: 25 mins
Ingredients
5 (400g) baby potatoes
3 leeks, green part only
20g butter
½ tsp sea salt flakes
350g frozen winter vegetable mix (carrot, cauliflower, broccoli, beans)
1 (420g) can corn, drained
2 cups (500ml) chicken or vegetable stock
1 cup (250ml) fresh cream
To Serve
Olive oil
Handful sage leaves
4 slices sourdough bread
4 tbsp sour cream
2 x 150g Woodbridge Smokehouse Maple Cured Salmon
Method
Peel and quarter potatoes. Cut leeks lengthways then slice finely.
Place butter in a large pot set over medium heat and melt. Add sliced leeks, salt and cook, stirring for 5 minutes. Add frozen vegetables, corn, stock and quartered potatoes. Increase heat, cover with a lid and bring to the boil. Reduce heat to a simmer and cook for 20 minutes, until the potatoes are soft. Add cream and stir through, turn off the heat.
To serve, heat ¼ cup olive oil in a small saucepan until hot and fry sage leaves for 10 seconds until crisp, remove with tongs and set aside on paper towel.
Drizzle sage oil over sourdough bread and toast in a sandwich press until golden.
Shred salmon pieces with a fork. Divide chowder between bowls, top with a tablespoon of sour cream and shredded salmon. Top with sage leaves and serve with toasted sourdough on the side.
