- 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
- A glug of olive oil
- Sea salt
- Freshly ground pepper
- 500ml hot water
- Chopping board
- Vegetable peeler
- Pan with a lid
- Wooden spoon
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.
Peel the skin off the salmon. Flake the salmon into good-sized chunks.
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.
Pop the potatoes into the pan. Give everything a good stir. Fill the kettle and boil it.
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.
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.
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.
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.