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Contains: Fish, Soybeans, Cereals containing gluten, Sesame, Nuts
Peppery Salmon, Leek & Sweetcorn Winter Chowder
A creamy, gently smoky chowder built on tinned potatoes and frozen sweetcorn, with the Lemon & Pepper salmon added right at the end so the chunks stay whole. Serve with crusty bread and very little ceremony.
By the WILD’R kitchen · Published 5 September 2026
- Prep
- 5 mins
- Pan
- 15 mins
- Total
- 20 mins
- Occasion
- Lunch
- Flavour
- Lemon & Pepper
Allergens
Contains: Fish, Milk, Cereals containing gluten, Celery, Mustard
Allergens shown are for the recipe as written. Always check the pack of every ingredient you use.
ready to eat One pan. The fish does none of the work.
Your WILD’R salmon chunks are already grilled. They need warming through only. Cooking them again will dry the fish and lose the glaze. Or skip it entirely and eat them cold.
Fan oven
7 min
at 180C, chunks whole
Or in a pan
2 + 2 min
each side, warm pan, no oil
Ingredients
Serves
The WILD’R bit
1 pack WILD'R Wild Alaska Salmon Chunks, Lemon & Pepper
For the Chowder
Contains: Fish, Milk, Cereals containing gluten, Celery, Mustard
Method
Soften the Leek
Melt the butter and cook the leek and garlic gently for 4 to 5 mins until soft and sweet but not coloured.
Build the Chowder
Stir in the flour and cook for 1 min, then gradually add the stock and milk, stirring until smooth. Add the potatoes and sweetcorn.
Simmer
Simmer gently for 6 to 8 mins until slightly thickened and the potatoes are piping hot. Stir through the cream and season with salt and white pepper.
Warm the Salmon
Gently heat the WILD'R Lemon & Pepper salmon chunks in a fan oven for 7 minutes at 180C until warmed through. No additional cooking required.
Finish & Serve
Ladle the chowder into warm bowls and spoon the salmon chunks on top rather than stirring them in, so they hold their shape. Scatter with chives and serve with a lemon wedge.
Cook’s notes
- Cook the Flour Out
- That minute of cooking the flour in the butter is what stops the chowder tasting pasty. Add the liquid gradually and stir as you go, and it will come together smooth.
- Don't Boil it Once the Cream is in
- A gentle simmer is all it wants. A hard boil can split the milk and cream and leave the chowder grainy.
- Storage
- Best on the day it is made, while the vegetables are still crisp. If you have leftovers, cool them quickly, cover them and keep them in the fridge for up to two days. Reheat until piping hot all the way through, and only reheat once. Do not freeze.
Made with Lemon & Pepper Salmon Chunks
Bright lemon zest and a good crack of black pepper. Clean, sharp and endlessly versatile.
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