Salmon chowder

Warm up on a cold winter's day with this mouth-watering fish soup that's made with a can of red salmon. It's quick and easy to make and will be ready in less than half an hour.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 6
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Salmon chowder
  • 30 gram butter
  • 2 leeks, washed, finely sliced
  • 4 medium potatoes, peeled, cut into small cubes
  • 2 tablespoon flour
  • 4 cup (1l) fish or vegetable stock
  • 415 gram can red salmon, drained
  • 1 cup (250ml) hot milk
  • 2 tablespoon chopped dill


Salmon chowder
  • 1
    Melt butter in a large heavy-based saucepan on medium heat. Cook leek for 5 minutes, stirring, or until soft and pale golden. Add potato and flour and stir until well mixed.
  • 2
    Add stock. Cook for 10 minutes, stirring constantly, or until sauce boils and thickens slightly. Add salmon and hot milk and stir to combine. Do not boil. Season to taste and stir in chopped dill to serve,


For a richer chowder, substitute some of the milk with cream.