potato, corn & salmon chowder
serves 6 | prep 20 mins | cooking 7 hours 35 mins
5 smoked bacon rashers, finely chopped
1 large brown onion, finely chopped
1 large fennel bulb, finely chopped, fronds finely chopped, reserved
3 large carrots, peeled, finely chopped
2 garlic cloves, crushed
800g red-skinned potatoes, scrubbed, cut into 1.5cm pieces
4 corncobs, kernels removed
1L (4 cups) Campbell’s Real Stock Chicken Salt Reduced
1 strip lemon rind
2 tbs chopped fresh dill, plus extra sprigs, to serve
2 tbs cornflour 125ml (½ cup) milk
300ml thickened cream
500g salmon fillets, cut into 3cm pieces
Finely grated lemon rind & lemon wedges (optional), to serve
1 Heat a non-stick frying pan over medium heat. Cook half the bacon, stirring, for 2 minutes or until…