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 www.Britishleeks.co.uk for providing this recipe.
For more warming recipes, see our soups and stew recipe collection.