Salmon Chowder

Salmon Chowder


1 person made this

This salmon chowder is a real treat on rainy days. It begins with a mirepoix of onion, celery, carrot and leeks which adds real depth of flavour.


Serves: 6 

  • 30g butter
  • 1 tablespoon olive oil
  • 1 onion, very finely diced
  • 2 celery stalks, very finely diced
  • 1 carrot, very finely diced
  • 2 leeks, trimmed and thinly sliced
  • salt and freshly ground pepper, to taste
  • dried thyme, to taste
  • 2 large potatoes, peeled and diced
  • 2 cups (500ml) fish stock
  • 200ml white wine
  • 1 cup (250ml) water
  • 4 tablespoons flour
  • 300ml milk
  • 400g salmon, cut into small pieces
  • fresh or dried dill, to taste

Preparation:40min  ›  Cook:45min  ›  Ready in:1hour25min 

  1. In a heavy saucepan, melt butter with the olive oil and add the onion, celery and carrot. Cook over low heat for 5 minutes, stirring frequently so it doesn't brown, then add leeks. Add salt and pepper to taste and a little dried thyme. Cover and cook 10-12 minutes, stirring frequently.
  2. When the leeks are tender, add the potatoes and saute for a minute. Add the fish stock, wine and water. Bring to a boil, reduce heat and simmer 15-20 minutes, stirring occasionally, until tender.
  3. In a bowl, combine the flour with half the milk with a whisk. Add to the saucepan, simmer and let thicken for several minutes.
  4. Add the remaining milk and salmon pieces and simmer 5-8 minutes, until salmon is done. Serve hot, garnished with a little dill.

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