Smoked Salmon Chowder

Serves: 4 – 6

Prep: 10 – 15 mins.   Cooking:  50 – 60 mins.
Total: 1hr  –  1hr 15 mins


This is a gem of a soup it’s easy to make and has a delicious smokiness.
We love smoked salmon in our home and always have some in the fridge, so when we can’t go shopping or if there are some bits leftover we cook this chowder.  Its creamy, chunky and the addition of just a small amount of salmon gives it that special smokey taste. Delicious and so simple so why not give it a try.




150g smoked salmon, flaked
150g pancetta or bacon
1 medium leek, cleaned, trimmed, and thinly sliced
1 medium carrot, peeled and diced
1 stick of celery, trimmed and diced
1 clove garlic, peeled and minced
1 large, starchy potato, peeled and cut into small cubes
2 tsp fresh thyme leaves

1 tsp olive oil
35g flour
120ml dry white wine
750ml chicken stock
1 bay leaf
475ml whole milk
180ml double cream

Freshly ground black pepper to taste
Some chopped spring onions to garnish

Note:  The vegetable soup base can vary with the seasons, but the addition of smoked salmon gives it that special smokey

Allergens: For those of you with allergies please remove or substitute accordingly


  • Prepare all the vegetables.  Place a large heavy-bottomed saucepan on medium heat; add the olive oil and when it’s warm cook the pancetta until it’s lightly browned.  Remove the pancetta and put into a small bowl.
    Add the prepared leek, carrot, celery, and cook until the vegetables have softened, 5 to 10 minutes. Now add the garlic, potato cubes, thyme, and cook until the garlic is fragrant, an additional 2 or 3 minutes. The garlic should not brown.
  • Add the flour to the saucepan, stirring often, until all the flour is mixed in and there’s no white left on the vegetables, this will take a few minutes.
  • Add the wine, chicken stock and bay leaf, to the vegetables and stir well to combine everything.   Allow this to simmer for about 10 minutes.
    Stir in the milk, and return to a simmer. Continue to cook until the potatoes are tender, approximately 25 minutes.
    Add the flaked smoked salmon and stir gently, allow the fish to warm but make sure that the mixture does not boil.
  • When the salmon is warm, remove the bay leaf and discard.  Add the cream and stir in allowing it to heat through.

To Serve

Pour into bowls and season to taste with pepper.
Top with some chopped spring onions and the crunchy pancetta.





This recipe was developed and photographed by Ed Gyurko
for Steve Hatt Fishmongers