Hot smoked salmon and leek chowder

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 in a cast iron pot with a spoon

By Saga Magazine | Published - 30 Dec 2025

Prep time

20 mins

Cooking time

25 mins

Serves

4

Ingredients

For the stock

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

Method

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.
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 the flaked fish. Stir with a little more olive oil and let it cool slightly before serving.

Our thanks to British Leeks for providing this recipe.

(Hero image credit: British Leeks)

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