This simple chowder uses our convenient Organic Leek Flakes for color, flavor and texture, while its unique smoky notes are thanks to our Applewood Smoked Sea Salt and a shot of brandy.

Prep time: 15 min

Cook time: 25 min

Total time: 40 min

Smoked Salmon and Leek Chowder
Copyright Recipe © 2015 Woodland Foods


Makes 2 servings

  • 2 Tablespoons Butter

  • 1/2 Cup Corn Kernels

  • 1/4 Organic Leek Flakes

  • 2 Celery Stalks, washed and diced

  • 2 Garlic Cloves, minced

  • 1 Yukon Gold Potato, peeled and diced

  • 2 Fluid Ounces Brandy Or Whiskey

  • 2 Tablespoons Flour

  • 2 Cups Chicken Broth

  • 1/2 Cup Heavy Cream

  • 1 Teaspoon Applewood Smoked Sea Salt

  • 1 Teaspoon Fine Ground Black Pepper

  • 4 Ounces Smoked Salmon, chopped

  • 4 Chives, chopped


  1. Melt butter in medium pot over medium heat. Add celery, leek flakes and corn, cover pot and cook for 5 minutes. Remove lid and add potatoes, garlic and brandy. Replace lid, turn heat to low, and cook for 10 minutes. Do not stir contents of pot while cooking or potatoes will break apart.

  2. Remove lid and turn heat to medium to cook off any liquid. Add flour, and stir gently to soak up flour. Pour in heavy cream, stirring until very thick.

  3. Add chicken broth, Applewood Smoked Sea Salt and ground black pepper. Continue to simmer until very thick, then add smoked salmon. Turn off heat.

  4. Divide between two bowls and garnish with chives.