Creamy Curried Salmon and Prawn Chowder Recipe

How to make Creamy Curried Salmon and Prawn Chowder


This chowder goes very well with our Herby Flatbread. See our recipe here.

  1. Prepare the salmon. Remove the skin, any boned and cut into 2cm cubes
  2. Place the olive oil into a heavy-based saucepan set over a medium low heat. Add the leek and cook for 3 minutes or until softened.
  3. Add the flour and curry powder and stir for one minute. Add the stock and potato and bring up to a simmer and cook for 15 minutes, or until potato is tender.
  4. Stir in the prawns and salmon and cook for 5 minutes. Add the cream, careful not to let the ream boil. Stir through.
  5. Adjust seasoning to taste. Sprinkle with chopped dill.
  6. Serve immediately. Try serving with warm Herby Flatbread or toasted sourdough.

Optional: You could use basa fillets instead of salmon.

Tip: Try our recipe for Herby Flatbread.