Hot smoked salmon and leek chowder


    knob of butter (for frying)

    olive oil

    1 onion (finely chopped)

    2 leeks (finely chopped)

    1 cauliflower (finely chopped)

    1 stick of celery (finely chopped)

    1 cup of sweetcorn kernels (frozen)

    500 ml vegetable stock

    500 ml semi skimmed milk

    a bunch of thyme

    2 x 180g packs smoked salmon (skinned and flaked)

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Main serves 4

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Add a generous knob of butter and a little olive oil to a large pan and gently sauté the onions until soft, then add the leeks, cauliflower and celery. Place a lid on top and sweat until all the veg is soft. 


Add the sweetcorn, stock and milk to the vegetables and let them simmer for 10-15 minutes. 


Using a spoon take out one third , blend with a hand-whizzer and return to pan before adding flaked fish. Stir with a little more olive oil and let it cool slightly before serving. 

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