Salmon and Corn Chowder

Ingredients:
1 tbsp light olive oil
1 small onion, peeled and chopped
2 medium carrots, peeled and diced
½ stick of celery, strings removed and chopped
1 small clove garlic, crushed
1 medium potato, peeled and chopped approx 150g unpeeled and 125g peeled weight
100ml vegetable or fish stock or water
100ml milk
115g boneless fillet of salmon, cut into chunks
100g tinned sweetcorn

Instructions:
1. Heat the oil in a saucepan and stir in the onion, potato, carrot and celery.

2. Reduce the heat as low as possible, cover and cook gently for 10 minutes, stirring occasionally.

3. Add the garlic and stir for 30 seconds.

4. Add the stock or water and cook for 8 minutes until tender.

5. Add the milk, salmon and sweetcorn and bring back to the boil, reduce the heat again and cook gently for a further 2 minutes.

6. Puree in a blender until smooth or place in a bowl and use a hand blender. For older babies mash with a fork.

Note:
1. Freeze in individual portions. When needed defrost overnight in the fridge or for 1-2 hours at room temp. Microwave or heat in a small pan till piping hot. Stir and allow to cool before serving.


Source:  annabelkarmel.com 

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