Chunky Salmon and Parsley Chowder

Low fat

Sautéed leeks add a nice level of sweetness to the chowder and are a good source of vitamin C.


2 Select Farm lightly smoked salmon fillets (from the service counter)
700ml skimmed milk
500ml Cook’s Ingredients vegetable stock
2 thyme sprigs
Sunfl ower oil spray
2 leeks, sliced and washed
1 large white potato, diced
75g red lentils
80g bunch flat leaf parsley, finely chopped


1. Place the salmon in a frying pan, cover with milk, stock and thyme and bring to the boil for 2-4 minutes, then cool.

2. Spray a large pan with oil and cook the leeks until softened. Lift the salmon out and pour the cooking liquid into the pan of leeks. Add the potato and lentils and cook for 30 minutes. Flake the fish and stir into the chowder along with the parsley.

  • Preparation time: 10 minutes
  • Cooking time: 35 - 40 minutes
  • Total time: 50 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1594.104kJ
Fat 14.7g
Saturated Fat 4.1g
Carbohydrate 30.2g
Sugars 10.6g
Salt 1.2g

Click here for more information about health and nutrition

4 stars

Average user rating Based on 5 ratings

This recipe was first published in Fri Sep 30 16:14:36 BST 2011.