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Seafood Chowder Recipe
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Salmon, Smoked Haddock and Pea Chowder Recipe by Rachel Allen

This chowder recipe is a perfect dish for the family. It is very tasty and also quick and easy to make!

Serves 4-6


50g butter
120g leeks, halved lengthways, then cut into 5mm slices
150g spring onions, green and white parts sliced, kept separate
600g potatoes, cut into 1cm dice
1 litre light chicken, fish or vegetable stock
120g smoked haddock fillet, cut into 1–2cm chunks
200g salmon fillet, cut into 1–2cm (.–.in) chunks
100g peas
50ml regular or double cream
3 tbsp chopped parsley


1. Melt the butter in a large pan and add the leeks, the white parts of the spring onions and the potatoes.
2. Cook over a low heat for 10 minutes or until the leeks and spring onions are soft but not coloured.
3. Add the stock and bring it to the boil, then turn down and simmer for 15 minutes or until the potatoes are soft.
4. Add the smoked haddock, salmon, peas and the green parts of the spring onions.
5. Cook for a further 5 minutes, then add the cream and chopped parsley and cook for a further 2–3 minutes.
6. Serve piping hot.

Rachel Allen Recipes from My Mother is full of warmth and nostalgia, Rachel shares culinary inspiration passed down through the generations. She uses gorgeous ingredients that are used in abundance to create comforting, vibrant meals. Rachels love of food started when she was very young, sitting in the kitchen with her mother, helping and tasting. Here she celebrates the food memories of her childhood, alongside those of friends and other members of her family.

Recipe from My Mother is available to purchase from

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