Saffron Salmon Chowder

02 Salmon Chowder

I tried a Salmon Chowder many years ago in Boston and it tasted so good. I have developed my version of the salmon chowder with saffron. I must say that I like my version very much! Instead of salmon, you can also add chopped prawns, crabmeat or other types of fish. If you are a vegetarian, omit the fish and add about 300 g of corn kernels.   This Chowder is best served with crusty bread.

Preparation time:     25 minutes

Cooking time:           20 minutes

Serves:                       6

50 g Q.B.B. Pure Ghee

80 g onion, finely chopped

50 g plain flour

1000 ml fish stock, chicken stock or water

1000 ml full cream milk or low fat

150 g carrot, finely chopped

150 g celery, finely chopped

150 g leek, finely chopped

500 g potatoes, peeled and diced

Generous pinch of saffron (optional)

3 bay leaves

300 g salmon, cubed or diced (or other fish fillet)

150 ml thickened cream (optional)

Pinch of salt and pepper

Chopped parsley


  1. Heat Q.B.B. Pure Ghee in a pot.
  2. Sauté the onions till translucent, add flour and cook for a couple of minutes stirring continuously. Slowly add stock, milk, all the vegetables, saffron, bay leaves, and salt and pepper.
  3. Simmer until potatoes are cooked and almost breaking, then add salmon and cream and cook for further two minutes.
  4. Finish with chopped parsley.


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