Salmon Chowder with Lime Chili Butter is rated
based on 69 votes.
Slow Cooker Size
Wondering what’s best to cook for tea? This classy and chunky soup with tasty lime
and chilli butter toppings will make your day right.
2 x10 oz (280g)potatoes
750 ml (24 fl oz)fish stock
300 ml (10 fl oz)milk
10 oz (280g)
150 ml (5 fl oz)single cream
salt and pepper
Lime and chilli butter Ingredients:
preferably large, halved, deseeded and chopped
3 oz (75g)butter
Preheat your cooker. For 5 minutes,
heat oil in a frying pan, add onion and stir fry. Add potatoes and
let cook for 3 minutes.
While potatoes are cooking, remove the tops from the fennel and
reserve. Once you cut the vegetables in half, remove the core and
finely chop them. Bring food to boil once you have added the fennel,
salt and pepper, and stock in a frying pan.
Place the mixture in the slow cooker with a lid and let it cook
for 2 ½ to 3 hours on low heat. While you are waiting, prepare the
chilli butter. Chop the chilli and beat it into the butter with the
lime rind and a sprinkle of pepper. Mix the lime juice slowly and
cover it then chill.
Stir milk in the chowder then add the pieces of salmon. Cover
food for 30 minutes. Using a slotted spoon, life the salmon out and
place on a plate. Make salmon into flaky chunks and pieces by using
a knife and fork. Be sure to remove any bones. Cook for 10 more
minutes after you have placed the salmon back in the soup with
herbs, fennel tops and cream.
Place chowder into individual bowls and pour spoonfuls of lime
and chilli butter over it.