Lunch
Salmon, Potato & Dill Chowder
Gluten Free
High Protein
Nutrient dense
Refined sugar free
Omega-3 Rich
⏱ 35 min total
🍴 Serves 4
A lighter salmon chowder with tender potatoes, leeks, spinach and fresh dill in a creamy milk-based broth.
Salmon provides high-quality protein and long-chain omega-3 fatty acids. Potatoes, leeks and spinach contribute fibre and micronutrients, while milk creates a creamy broth without the need for heavy cream.
Method
- 1 Heat the olive oil in a large saucepan over medium heat and gently cook the leek for 5–7 minutes, stirring occasionally, until softened but not browned.
- 2 Add the potatoes and stock, bring to a simmer, and cook for 12–15 minutes until the potatoes are almost tender when pierced with a knife.
- 3 Add the milk and salmon chunks and simmer gently for another 5–7 minutes, stirring carefully so the fish stays in pieces, until the salmon is opaque all the way through — keep the heat low enough that the soup barely bubbles, as boiling milk can split and the salmon can toughen.
- 4 Stir through the spinach and let it wilt in the residual heat, which takes only a minute or two.
- 5 Add the dill and lemon juice, season with black pepper, and serve warm.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.