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Creamy Leek, Root Veg & Salmon Chowder

Gluten, dairy, sugar, grain, nut free.
Cook Time 30 mins
Servings 4 people


  • ½ leek include some greens, sliced finely
  • 1 clove garlic crushed
  • 2 medium potatoes or equivalent in pumpkin for lower carb
  • 1 medium kumara diced
  • cups chicken broth/stock 1 jar of homemade chicken broth
  • salt and pepper to taste
  • any spices you like paprika or curry are nice
  • 1 tin of coconut cream
  • salmon fillet or a large tin of wild caught salmon


  • Heat olive, coconut oil or animal fat in a large pot and soften the leeks and garlic.
  • Add the potatoes or pumpkin and kumara along with the broth. Simmer until soft, add salt and pepper, any spices and lightly mash the veg.
  • Add the coconut cream and salmon and simmer gently until chowder thickens and the flavours entwine, for around 15 minutes.


Swap potatoes for pumpkin for lower carb.