Salmon, pea and potato chowder

Leek, potato and peas form a creamy chowder base for gently poached salmon.

This recipe makes 4 servings and takes about 15 minutes to prepare plus 30 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out large saucepan, knife, ladle, thermometer. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: salmon fillets, cubed: 500 g (1 lb 2 oz); leek, sliced: 250 g (9 oz); potatoes, diced: 500 g (1 lb 2 oz); vegetable broth: 750 ml (3 cups); frozen peas: 200 g (7 oz); double cream: 150 ml (⅔ cup); dill, chopped: 15 g (½ oz). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• salmon fillets, cubed — 500 g / 1 lb 2 oz
• leek, sliced — 250 g / 9 oz
• potatoes, diced — 500 g / 1 lb 2 oz
• vegetable broth — 750 ml / 3 cups
• frozen peas — 200 g / 7 oz
• double cream — 150 ml / ⅔ cup
• dill, chopped — 15 g / ½ oz

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Cook leek in the saucepan over medium-low heat for 6 minutes until soft.

Step 2

Add potatoes and vegetable broth, then simmer for 15 minutes until a potato cube crushes against the pan side.

Step 3

Stir in frozen peas and double cream, then slide in salmon cubes and simmer gently for 4 minutes.

Step 4

Take off the heat when salmon is opaque and 63°C/145°F; stir through dill before ladling.

Cooking and safety check

Salmon cubes must be opaque and reach 63°C/145°F. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use cod or haddock, cooked to 63°C/145°F. Use oat cream for a dairy-free version; check it is suitable for heating. Chives replace dill. Cream contains milk.

• Use cod or haddock, cooked to 63°C/145°F.
• Use oat cream for a dairy-free version; check it is suitable for heating.
• Chives replace dill. Cream contains milk.

Allergen notes

This recipe contains or may contain milk, fish. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Keep the chowder below a boil after adding cream.
• Cut potatoes small and equal for an even simmer.
• If too thick, stir in extra vegetable broth.

Leftovers and storage

Cool quickly and refrigerate for up to two days. Reheat gently to steaming without a hard boil, which can toughen salmon.

Serving ideas

These sides and finishes suit salmon, pea and potato chowder without changing the recipe itself.

• Offer warm soda bread.
• Finish with cracked black pepper.

Frequently asked questions

Can I use smoked salmon?

Add it at the end instead of poaching it; it is already cooked.

Can I freeze chowder?

Creamy chowder may split after freezing, so it is best eaten fresh.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.