The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
10g vegetable stock powder(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp cornflour
- 3 large potatoes
- 1 handful of fresh thyme
- 2 pepper
-
140g sweetcorn(sweetcorn, water, salt)
- 1 leek
-
200ml coconut milk(Coconut, Water)
-
2 tsp smoked paprika & oregano blend(smoked paprika, oregano)
- 80g baby spinach
- 4 hot-smoked salmon fillets (skin on) (Fish)
- 1 unwaxed lemon
- 1 handful of fresh chives
Allergens
Contains:
Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 108Kcal | 577Kcal |
| 451kJ | 2415kJ | |
| Fat | 4.7g | 25g |
| of which saturates | 2.0g | 11g |
| Carbohydrates | 9g | 48g |
| of which sugars | 2.2g | 12g |
| Protein | 7.5g | 40g |
| Salt | 0.71g | 3.8g |
| Fibre | 1.8g | 9.5g |
High protein
6 plants
Creamy Hot-smoked Salmon Sweetcorn Chowder
This creamy chowder – with hot-smoked salmon, fluffy potatoes and juicy sweetcorn – makes a perfect weeknight supper. We top it with a fresh summery salsa of red pepper, sweetcorn and chives – to brighten up the January nights!
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug & a large frying pan
Get started
- Dice the potatoes into 2cm chunks, then add to the saucepan. Boil for 10 mins, until almost cooked, then drain
- Dissolve the cornflour in a jug with 50ml water. Add the stock powder and top up with 600ml hot water. Stir to dissolve
Soften the veg
- Thinly slice the leek into 1/2cm half-moons. Drain the sweetcorn. Roughly dice the peppers
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the leek and pepper and cook for 3-4 mins. Season with salt
- Meanwhile, strip the thyme from the stalks and finely chop
Simmer simmer
- Add the thyme, sweetcorn and paprika & oregano blend to the pan. Cook for 1 min, then pour in the stock mixture and coconut milk
- Bring to a boil, then simmer for 10 mins. Add the drained potatoes and simmer for a final 5-7 mins
Finish the prep
- Finely chop the chives. Halve the lemon, then slice half into 4 wedges. Remove the skin from the salmon and flake into bite-sized pieces. Rinse the spinach
Last bits & plate up
- Gently stir the spinach and salmon into the chowder. Simmer for 4-5 mins, until the salmon is piping hot and the spinach is wilted. Squeeze in the juice from half the lemon. Season with salt and pepper
- Serve the chowder into bowls. Top with the chives and garnish with the lemon wedges
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