Chowder with Hot Smoked Honey, Lemon & Pepper Salmon

This is an easy mid-week dinner or a sophisticated starter soup for your dinner with friends which will be ready in 30 minutes. Just the kind of comfort food you need on a cold winter's night! It also has added health benefits like omega-3 fatty acids.
Chowder smoked salmon recipe Burren Smokehouse
6 People


1 tblsp olive oil
3 medium leeks, rinsed and sliced (abt 3 cups)
1 garlic clove, minced
1 large russet or other starchy potato, peeled and cubed
1 large stalk celery, chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
500ml / 2 cups vegetable broth
2 tblsp tomato puree
500ml / 2 cups milk
360g / 13oz Hot Smoked Irish Organic Salmon with Honey, Lemon & Pepper
125ml / 1/2 cup heavy cream
2 tblsp chives, chopped


  1. Heat the olive oil in a large, heavy-bottomed saucepan over low heat. Add the leeks and garlic and sauté for 2 minutes.

  2. Add the potato, celery, salt and pepper, and cook over medium heat for about 1 minute, stirring constantly. Add the broth and simmer until the potato is tender, about 15 minutes.

  3. Add the tomato puree and milk, then the flaked salmon, and bring the mixture back to a simmer for a few minutes (but don't let it boil, or the milk will separate). As it simmers, stir in the cream.

  4. Remove from heat, garnish with the chives, and serve.

Burren Smokehouse product for this recipe:

Burren Smokehouse smoked Irish Organic Salmon with Seaweed

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