Grab your favourite woollen beanie, because this dish conjures feelings of dining fireside in a fisherman's shack. A quick-fix fish chowder, this recipe makes use of hot-smoked salmon for deep flavour in a flash. Velvety and creamy with sweet pops of corn and a dill-spiked bacon topping, this is soul-warming fare for cooler nights. It may even inspire a sea shanty.
Roughly chop bacon. Thinly slice spring onions. Cut carrots and potato into 3cm pieces. Pick dill fronds from their stems, reserving the stems and fronds for later.
Heat oil in a saucepan over medium heat. Add bacon and cook, stirring frequently, for 3–4 minutes or until slightly caramelised. Remove from saucepan using a slotted spoon and set aside.
Add butter to saucepan and stir until melted. Add spring onion, dill stems, carrot and potato and cook, stirring, for 2–3 minutes or until spring onion is soft.
Add 750ml (3 cups) water and stock cube to saucepan and bring to the boil. Reduce heat to low and simmer for 15–18 minutes or until potato is tender.
Break fish into pieces, discarding the skin. Drain corn. Add fish and corn to chowder with cream. Bring to a simmer and cook for 2–3 minutes or until warmed through. Remove dill stems and discard. Season well with salt and pepper.
Stir soy sauce through chowder. Zest lemon and cut into wedges. Finely chop dill fronds. Add zest and fronds to bacon and mix to combine. Ladle chowder into bowls and top with bacon mixture. Serve with lemon wedges.