Add a generous knob of butter and a little olive oil to a large pan and gently sauté the onions until soft, then add the leeks, cauliflower and celery, place a lid on and sweat until all the veg are soft.
Add sweetcorn, stock and the milk to the vegetables and let them simmer for 10-15 minutes. Using a spoon take out one third, blend with a hand-whizzer and return to pan before adding flaked fish. Stir with a little more olive oil and let it cool slightly before serving.
This is my favourite healthy soup which proves that diets don't have to be boring! It’s rich, thick and creamy soup, inspired by a visit to San Francisco. To reduce the carbs I'm using cauliflower instead of potatoes to thicken, but essentially the recipe is the same as the classic clam chowder although of course I’m using a local hot smoked Welsh salmon instead.
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