Preparation time : 5 minutes Cooking time : 25 minutes Total time : 30 minutes Serves: 6Ingredients1.5 litres hot chicken stock800g floury potatoes1 leek, thinly sliced4 Waitrose lighlty smoked salmon filletsjuice of 1 lemon170 ml tub single cream1 bunch of salad onionsMethodPreheat the oven to 200C, gas mark 6. Pour the stock into a large pan. Add the potatoes and leek, bring to the boil and simmer for 20 minutes, until softened. Meanwhile, arrange the salmon fillets on a baking sheet. Pour the lemon juice over and roast the fish for 15 minutes until just cooked through. Break the salmon into large flakes and stir into the soup along with the cream and chopped salad onions. Heat through gently and season. Ladle into bowls and serve. If you choose to freeze the chowder for later: allow to cool completely then divide into single portion freezer bags. Remember to date and use within 1 month. Cook’s tipsTo freeze the chowder , allow to cool completely then divide it into single-portion freezer bags. Remember to date and use within 1 month. Reheat thoroughly.