I was in a restaurant and the table next to me had ordered a prawn chowder as it was a cold day it looked so appetizing so I thought I am going to make that tomorrow. My local supermarket has 25% off fish on certain days, perfect! I chose salmon as I wanted to try and include more of it to my diet due to the health benefits. I love fennel too, so this was a big bowl of yumminess. Smokey, Aniseedy, Creamy, Filling and Sweet from the corn!

Ingredients (serves 2)

• 1 fennel bulb, thinly sliced and fronds set aside
• 1 leek, halved and sliced
• 75ml Pernod or 125ml white wine
• 1 garlic clove, peeled and finely chopped
• 1 tsp fennel seeds
• 1 tsp sweet smoked paprika
• ½ tsp hot paprika
• 1 tsp dried thyme
• 2-3 potatoes, sliced into medium rounds
• 400ml fish or vegetable stock
• Juice of lemon
• 100g sweetcorn, I used frozen
• 50ml of cream
• Seasoning to taste
• 2 hot smoked salmon fillets, skin removed (I used chillimarinated fillets)
• Bunch of dill tops and the reserved fennel fronds
• Pinch of red pepper flakes
• Butter for frying

Directions

1. If prepping all the vegetables before cooking when you prepare the fennel just make sure you add it to a bowl of cold water with a bit of lemon so they don’t go brown.
2. In a lidded frying pan melt a good knob of butter. Add the fennel and Leeks. Turn the heat down to medium high and pop the lid on. Sweat them down for about 5 minutes stirring occasionally. Add the pernod or wine. If using pernod flambee buy lighting the liquid and wait until the flame disappears. If using wine reduce by half. Add the garlic, fennel seeds, paprikas, thyme and potatoes. Give it a stir so everything is combined. Pour in the stock and give it a stir. Bring to the boil then reduce to a simmer with out the lid, simmer for about 10 minutes or until the sliced potatoes have softened.
3. Add the lemon juice, sweetcorn and cream. Stir and taste, add salt and pepper to your taste.
4. Cook for a further couple of if using frozen corn
5. Flake in the salmon, add lid and simmer for 5 minutes.
6. Serve between 2 bowls and finish of with a sprinkling of the dill, fennel fronds and red pepper flakes. Enjoy