Free Healthy Recipe - Smoked Salmon and Corn Chowder

Dairy free, Low carbohydrate, Low fat, Low GI

Copyright John Paul Urizar

The oatmeal used in this soup gives it a lovely soft creamy consistency and, with the corn, a higher fibre content.

1½ litres fish stock
400 grams white sweet potato, sliced
2 heaped tbsp coarse oats
1 cob corn, kernels removed
2 tbsp parsley, finely chopped
pinch white pepper

Pour the fish stock into a pan with the sweet potato and oatmeal. Bring to the boil then reduce the heat to simmer for approx 40 - 50 minutes until the oatmeal is soft. Once cooked, transfer to a food processor and blend until smooth.

Return to the pan and flake the fish into the broth with the kernels. Add the parsley and heat gently for around 5 minutes without boiling.

Note: Coarse oats may are used in traditional porridge . They can be found in health food stores and may go under the name of groats or steel cut oats.

Makes 6 servings (serve = 1 bowl)

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 1 hr
Ready in: 1 hr 10 mins

Suitable for:
Dinner, Soup
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Nutritional Information - Per Serve
Kj 815 kj
Calories 195 kcal
Fat 3.8 g
Saturated Fat 0.9 g
Total Carbohydrate 19.9 g
Total Protein 18.7 g
Fibre 2.8 g

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