Salmon, Leek & Sweet Spud Chowder Recipe | Abel & Cole
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Salmon, Leek & Sweet Spud Chowder
Clock Image
Prep: 10 mins
Cook: 20 mins
Originally from the United Soups of America, chowders are chunky, soupy stews. This British twist celebrates Inverawe’s fab flaky roast salmon.
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Ingredients you'll need
Recipe Ingredients Image
  • 1 leek
  • 1 stick of celery
  • 2 sweet 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 splash of olive oil
  • Sea salt
  • Freshly ground pepper
  • 600ml hot water
You'll need
  • Chopping board
  • Knife
  • Vegetable peeler
  • Grater or garlic crusher (optional)
  • Pan with a lid
  • Wooden spoon
  • Measuring jug
Step by step this way
  • 1.

    Rinse, trim and slice the leek and the stick of celery. Peel and chop the sweet potatoes into roughly equal-sized chunks. Peel and grate or crush the garlic. Rinse and chop the parsley leaves and stalks.

  • 2.

    Peel the skin off the salmon. Flake the salmon into good-sized pieces. Fill the kettle and boil it.

  • 3.

    Warm a splash of olive oil in a pan. Add the leek, celery and garlic. Season with salt and pepper. Stir and fry for 5 mins over a medium heat till the veg is soft and glossy.

  • 4.

    Add the sweet potatoes to the pan. Give everything a good stir. Pour in 600ml hot water from the kettle. Stir and cover.

  • 5.

    Bring the chowder to the boil, then turn the heat down. Let it gently simmer for 10 mins till the potatoes are nice and soft.

  • 6.

    Turn the heat right down to the lowest possible setting. Add the salmon. Pour in the milk. Give the chowder a stir. Let it warm through. Don’t let it simmer or boil. 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

    Soups you
    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 a chowder.

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