Salmon Chowder

Chowder is traditionally a rich, thick soup made with potatoes and seafood. Ours uses salmon (of course!) and is a hearty dish to entertain guests for a spring weekend lunch.

You can omit the bacon lardons if you prefer and just top with a sprinkling of parsley.


  • 2

    BigFish Salmon fillets

  • 1/4 tsp

    freshly ground black pepper

  • 85g


  • 2

    onions, chopped

  • 2

    sticks of celery, chopped

  • 3 tbsp

    plain flour

  • 750ml

    stock, you can use chicken or vegetable

  • 1/2 tsp


  • 500g

    red potatoes, washed and cut into 15mm cubes (no need to peel)

  • 250g

    frozen sweetcorn

  • 500ml

    semi-skimmed milk

  • 400g

    bacon lardons

  • small handful

    fresh parsley, finely chopped


  • 1.

    Cook the salmon as per the on-pack instructions, remove the skin and flake fish into 1/2-inch pieces; set aside

  • 2.

    Melt butter in a large pan over a medium heat. Add the onion and celery and sauté gently for five minutes or until the vegetables are tender

  • 3.

    Add the flour and stir until the flour is well mixed, then cook, stirring constantly for one minute

  • 4.

    Now gradually whisk in the stock. Cook over a medium heat, stirring constantly, until the chowder has thickened. Stir in the salt.

  • 5.

    Add the potato, reduce the heat and simmer for 20 minutes or until potato is tender.

  • 6.

    Stir in sweetcorn and milk. Cook 6 minutes until everything is nice and hot.  Meanwhile, fry the bacon lardons until crisp.

  • 7.

    Now add the cooked salmon to the soup and stir gently to combine.

  • 8.

    Spoon into individual bowls; top with crumbled bacon and/or parsley and serve with a big hunk of nice crusty wholemeal or soda bread!

  • “I love this soup as it is so comforting - and a meal in itself! ”

    Louise Coulbeck, Director

With thanks for to for the inspiration.

Preparation Time

20 minutes

Cooking Time

20 minutes