Smoked Salmon and Corn Chowder

Smoked Salmon and Corn Chowder

Straight from England, a wonderful recipe that will delight any food enthusiast.


  • 1 large leek
  • 30 g butter
  • 2 teaspoons mustard (e.g., Dijon)
  • 4 potatoes
  • 1 bay leaf, 2 cloves
  • 1 liter vegetable broth
  • 1 small can corn kernels
  • 150 g smoked salmon
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • 1/3 cup heavy cream (18% or 30%)


Trim the outer leaves of the leek, cut off the greenest ends, leaving the white and light green parts. Cut lengthwise into 4 quarters, rinse thoroughly, and chop crosswise into 1/2 cm pieces.

In a large pot, melt the butter. Add the leeks and sauté over medium-low heat, covered, stirring occasionally, for 15 minutes.

Add mustard, peeled and diced potatoes, bay leaf, cloves, hot vegetable broth, and drained corn kernels. Bring to a boil, cover, and simmer over low heat for about 15 minutes until the potatoes are tender.

Blend a portion of the soup (about 1/3) using an immersion blender directly in the pot, excluding the cloves and bay leaf.

To the partially blended soup, add the smoked salmon cut into pieces and cook for about 2 minutes. Meanwhile, add parsley, chives, and cream.

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