Serves 4
1 x 418 g or 2 x 213 g cans red or pink wild Alaska salmon
25 g (1 oz) butter
2 leeks, finely chopped
2 fish or vegetable stock cubes, dissolved in 600ml (1 pint) water
2 level tablespoons cornflour
450 ml (3/4 pint) milk
100 g (4 oz) canned or frozen sweetcorn
2 teaspoons thyme leaves (preferably lemon thyme)
salt and freshly ground black pepper
* Drain the salmon, reserving the liquid. Remove skin and bones, if desired and break into large chunks
* Melt the butter in a large saucepan. Add the leeks and cook them gently for about 5 - 6 minutes, without browning them
* Add the stock and reserved salmon liquid, bring up to the boil, then reduce the heat. Cover and simmer for about 5 minutes, or until the leeks are tender
* Blend the cornflour with 2 - 3 tablespoons of the milk. Add the remaining milk to the saucepan with the sweetcorn and thyme leaves. Heat and simmer very gently for about 3 - 4 minutes
* Add the blended cornflour to the soup and cook gently, stirring all the time, until thickened. Stir in the salmon chunks, then taste and season with salt and pepper. Ladle into warmed bowls and serve immediately