Salmon, Leek & Spud Chowder
Clock Image
Prep: 10 mins
Cook: 20 mins
Originally from the United Soups of America, chowders are a chunky soupy stew and this British twist celebrates our very own Inverawe’s fab flaky roast salmon.
This recipe is in the recipe box:
See this week's box
Recipe Box Recipe Main Image
Ingredients you'll need
  • 1 leek
  • 1 stick of celery
  • 2 potatoes
  • 1 garlic clove
  • A handful of flat leaf parsley
  • A pack of flaky roast smoked salmon
  • 150ml full cream milk
From your kitchen
  • A glug of olive oil
  • Sea salt
  • Freshly ground pepper
  • 500ml hot water
You'll need
  • Chopping board
  • Knife
  • Vegetable peeler
  • Grater
  • Pan with a lid
  • Wooden spoon
Step by step this way
  • 1.

    Rinse, trim and slice the leek and celery. Peel and chop the potatoes. Peel and grate the garlic. Rinse and chop the parsley leaves and stalks.

  • 2.

    Peel the skin off the salmon. Flake the salmon into good-sized chunks.

  • 3.

    Warm a glug of olive oil in a pan. Add the leek, celery and garlic. Season. Fry for5 mins over a medium heat till the veg is soft and glossy.

  • 4.

    Pop the potatoes into the pan. Give everything a good stir. Fill the kettle and boil it.

  • 5.

    Pour in 500ml of hot water from the kettle. Stir and cover. Let the chowder bubble for 10 mins. The potatoes should be nice and soft.

  • 6.

    Turn the heat right down. Add the salmon. Pour in the milk. Give the chowder a stir. Let it warm through. Don’t let it bubble. You just want to gently warm the milk and salmon.

  • 7.

    Stir in most of the parsley. Taste. Adjust the seasoning if you think it needs it. Ladle into warm bowls. Top with the last of the parsley to serve.

  • Tip

    If the soup overheats and separates (the milk will look lumpy), take it off the heat and add a few ice cubes. Blitz with a hand blender to make a smooth soup rather than chowder.