Chunky fish chowder

Chunky fish chowder

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(10 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 2 adults and 2-3 children
You can use any firm white fish you have available in this healthy chowder, which is packed full of omega-3 fatty acids

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition:

  • kcal425
  • fat13g
  • saturates4g
  • carbs47g
  • sugars3g
  • fibre4g
  • protein33g
  • salt0.82g
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Ingredients

  • 2 tsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 leek, finely sliced

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 550g potato, cut into small cubes

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1l fish stock
  • 1 lemon, zest only

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 300ml whole milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 330g can sweetcorn, rinsed and drained

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 250g skinless, boneless salmon, cut into chunks

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 250g skinless, boneless white fish, cut into chunks
  • handful chives, snipped with scissors
  • 2 tbsp double cream (optional)

Method

  1. Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.

  2. Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through – don’t boil. Stir in chives and cream, if using, then season to taste.

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Comments, questions and tips

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Comments (19)

audrieobrien's picture
5

I make this all the time, it's beautiful & my 3 & 1 year old love it. The only changes that I make is I replace the milk with cream to make it richer & I just mash it up a bit with a potato masher rather than blend half of it.

Lemonyginger's picture

Found this a bit bland. I think I'll either add in some smoked bacon,which I've had in chowders in the States, or just look for another recipe next time.

I wasn't keen on the evaporated milk substitution but I blended some of the sweetcorn to add to the thickness.

finger-licking-good's picture

Made this tonight only thing i did different was i added a pack of asda fresh fish pie fish mix which consisted of haddock , smoked haddock , and salmon cut into chunks and prawns along with the gel stock pots for the fish stock following the recipe and timings exactly it was delicious and will be a regular in our home from now on and its so easy and quick to make .

finger-licking-good's picture

Made this tonight and it was a big hit , i used a pack of asda fresh pie fish mix and added prawns to mine but followed the recipe exactly for everything else , we will be making this a regular dish was so tasty .

darkidunna's picture

Delicious comfort food :) I used more fresh salmon and added some parsley at the end. Enough for dinner for three.

musicbizmum's picture

This was great! I used evaporated milk instead of milk as some others on here found the recipe too watery. Evap milk is thicker & much better for soups as it just adds to that creamy consistency you want in a chowder. The other thing I changed was not to use the blender but run through the soup with a potato masher instead. It makes a better consistency for chowder and you don't end up with a 'hospital food' purée! I served mine with a loaf of tiger bread and cheeses. Win win!

musicbizmum's picture

This was great! I used evaporated milk instead of milk as some others on here found the recipe too watery. Evap milk is thicker & much better for soups as it just adds to that creamy consistency you want in a chowder. The other thing I changed was not to use the blender but run through the soup with a potato masher instead. It makes a better consistency for chowder and you don't end up with a 'hospital food' purée! I served mine with a loaf of tiger bread and cheeses. Win win!

ktomlinson's picture

Used onions instead of leeks; added coriander; just used milk for the stock; used a standard fish pie mix of fish from supermarket...was delicious and quick!

rubseb's picture
5

Simple, tasty and comforting - one of my favourite dishes to make. I like it best with big chunks of fresh salmon and a white fish that falls apart during the cooking (I often use cod which I cut more finely than my salmon) so every spoon has some slivers of fish. For perfectly cooked fish, if you don't serve the soup immediately it's worth leaving the fish just slightly underdone as it will continue to cook quite a bit after you take it off the hob.

therealmrsjones's picture

Working on my domestic goddess status - this was easy, very tasty and impressive for a novice in the kitchen!.

stuartrobertson's picture
5

Added prawns, mussels and a tin of baby clams to make it extra special. My wife absolutely loved it and is demanding it again. Easy to make and sensational to eat.

mimigubser's picture

Used smoked salmon as we didn't have any fresh and then added some parsley at the end! It turned out so super fab! Will totally make again!

janfoweraker's picture
3

Very tasty and feels healthy! I cut back on the stock though as I find it seems watery. A favourite with my family.

migs24's picture

This is delicious and easy peasy!
I want to know wether the calories per serving include bread or not and wether a serving is approx a fifth of the total pan. Anyone know?

beckyv83's picture
4

Made this today and it was amazing.

Used sweet potato as i had no potato and was still good. Did not use cream and used tesco pure skimmed milk to cut fat.

As well as cod and salmon i used king prawns and mussels. All that was missing was the crusty bread!!

sevuk1's picture
4

This was easy to make and really tasty. I only made half the quantity and it was enough for lunch for two.

jlowrie's picture

Husband who is not a cook had a go at this at the weekend. He managed the whole recipe without having to ask me anything and served it up with crusty tiger bread. It was very nice and for the first time got my son (15) to eat Salmon. For that alone the recipe is brilliant

jonny1978's picture
5

This is the nuts!

fuzzygirl's picture
5

Excellent - so easy and so yummy!!! Serves at least 3-4 people. Next time I might add some prawns and mussels, but it is lovely as is.

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