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    Roasted Salmon Chowder

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    Roasted Salmon Chowder

    The lightly-smoked salmon fillets give a depth of flavour to this comforting and indulgent soup. It also makes an ideal freezer standby.

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • 1.5 litres hot chicken stock
    • 800g floury potatoes
    • 1 leek, thinly sliced
    • 4 Waitrose lighlty smoked salmon fillets
    • juice of 1 lemon
    • 170 ml tub single cream
    • 1 bunch of salad onions


    1. Preheat the oven to 200C, gas mark 6. Pour the stock into a large pan. Add the potatoes and leek, bring to the boil and simmer for 20 minutes, until softened.
    2. Meanwhile, arrange the salmon fillets on a baking sheet. Pour the lemon juice over and roast the fish for 15 minutes until just cooked through.
    3. Break the salmon into large flakes and stir into the soup along with the cream and chopped salad onions. Heat through gently and season. Ladle into bowls and serve. If you choose to freeze the chowder for later: allow to cool completely then divide into single portion freezer bags. Remember to date and use within 1 month.

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    Cook's tips

    To freeze the chowder , allow to cool completely then divide it into single-portion freezer bags. Remember to date and use within 1 month. Reheat thoroughly.


    Average user rating

    4 stars