Our Skipper's Choice recipes

Hot Smoked Salmon & Leek Chowder

Prep time: 20-25 minutes
Cooking time: 26-30 minutes
Serves: 6


  • 1 medium onion - finely chopped 
  • 1 medium cauliflower - finely chopped 
  • 2 medium leeks - finely chopped 
  • 1 stick of celery - finely chopped 
  • 1 cup of frozen sweetcorn kernels 
  • 2 x 180g packs hot smoked salmon, skinned and flaked
  • 500 ml vegetable stock
  • 500ml skimmed milk 
  • Fresh Thyme
  • Salt and pepper and fresh thyme


  1. 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 and sweat until all the veg are soft.
  2. Add sweetcorn, stock and the 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.


Thanks to our friends at Fish is the Dish for this delicious recipe