Smoked fish and corn chowder

Smoked fish and corn chowder

(13) Rate it

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Featuring salmon, this six-ingredient corn chowder is a quick and easy meal – and it goes down swimmingly!

Featured in
American recipes, Soup recipes


  • 1 tablespoon olive oil
  • 1 leek, trimmed, halved, washed, thinly sliced
  • 800g coliban potatoes, peeled, chopped
  • 5 cups Massel chicken style liquid stock
  • 2 corn cobs, kernels removed
  • 1/2 cup thickened cream
  • 180g hot-smoked salmon fillet, flaked


  • Step 1
    Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened.
  • Step 2
    Add potato and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potato is tender. Remove from heat.
  • Step 3
    Process 2 cups potato mixture until smooth. Using a potato masher, roughly mash remaining mixture in pan (mixture should be chunky). Return processed mixture to pan. Add corn, cream and salmon. Season with salt and pepper. Cook for 2 minutes or until heated through. Ladle into bowls. Season with pepper. Serve.


  • 1864 kj


  • 20.4g

    Fat Total

  • 9.6g

    Saturated Fat

  • 5.4g


  • 23.7g


  • 58mg


  • 1845mg


  • 39g

    Carbs (total)

All nutrition values are per serve
  • Author: Jenny Fanshaw
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas


Be the first to comment

Leave a Reply

Your email address will not be published.