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Hot-smoked salmon and leek chowder

Dominic Franks / 15 January 2016

This healthy soup proves that diets don't have to be boring. It’s a rich, thick and creamy chowder, inspired by a visit to San Francisco.

Salmon and leek chowder
Salmon and leek chowder

Preparation time

20 minutes

Cooking time

25 minutes




  • 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


To reduce the carbs I'm using cauliflower instead of potatoes to thicken, but essentially the recipe is the same as the classic clam chowder although of course I’m using a local hot-smoked Welsh salmon instead.

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.

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.

Our thanks to for providing this recipe.

For more warming recipes, see our soups and stew recipe collection.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.