Smoked salmon and prawn chowder (or smoked chicken chowder)

I make this chowder with either smoked salmon and prawns, or with smoked chicken. Both are very good and makes a hearty meal when served with crusty bread or grainy toast.

Smoked salmon chowder

Very satisfying


  • 2 medium potatoes, diced
  • 1 stalk celery, diced
  • 1 onion, chopped finely
  • 2 cloves garlic, chopped finely
  • 1 litre chicken stock
  • 2 cups corn kernels (fresh, frozen or use 1 can)

For smoked salmon and prawn chowder:

  • 100 ml wine
  • 100 ml cream
  • 200 g shaved smoked salmon
  • 100 g prawns
  • lemon wedges, chives or spring onions to garnish

For smoked chicken chowder:

  • 1 tsp smoked paprika
  • 250 ml water
  • 300 g smoked chicken, diced
  • Handful of chopped parsley
  • Sour cream to serve


  1. Heat up oil on medium and gently fry potatoes, celery, onion and garlic for 5 minutes.
  2. Add stock and corn. (If doing smoked chicken, you can add half of the smoked chicken now for a smoother chowder.) Bring to the boil and simmer for 20 minutes until potatoes are tender
  3. Put most of the soup into a blender (or use a stick blender) and blend until smooth.
  4. Put everything back into the pot, and add wine (or water and paprika if using). Heat up for about 10 minutes.
  5. Add the meat (and parsley if using). Simmer for a few minutes until meat is heated/prawns are cooked through.

To serve, put fish chowder into a bowl and add some cold smoked salmon shavings on top, with some chives and freshly cracked pepper, and a wedge of lemon.

For the chicken chowder, put a dollop of sour cream on top with some freshly cracked pepper.

Serve with crusty bread, and let it warm up your belly and your soul.

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