• 6 cups fish stock

  • 400g white sweet potato, peeled and chopped

  • 225g can creamed corn

  • 350g can smoked salmon


  • 1.

    Place stock and potato in a saucepan and bring to the boil, reduce heat and simmer until potato is cooked.

  • 2.

    Add salmon and corn and continue to simmer for 5 minutes then blend until smooth. Serve warm.

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