Name: Chunky fish chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 2 adults and 2-3 children
Cuisine: British
Ingredients: 2 tsp olive oil; 2 leeks finely sliced; 550g potato cut into small cubes; 1l fish stock; 1 lemon zest only; 300ml whole milk; 330g can sweetcorn rinsed and drained; 250g skinless, boneless salmon cut into chunks; 250g skinless, boneless white fish cut into chunks; handful chives snipped with scissors; 2 tbsp double cream (optional)

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Chunky fish chowder

Chunky fish chowder

Lesley Waters

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Serves 2 adults and 2-3 children

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.5 out of 5.20 ratingsRate

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

Freezable

Healthy

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Quick chilli cornbread

A star rating of 3.4 out of 5.36 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tsp olive oil
2 leeks

finely sliced
550g potato

cut into small cubes
1l fish stock
1 lemon

zest only
300ml whole milk
330g can sweetcorn

rinsed and drained
250g skinless, boneless salmon

cut into chunks
250g skinless, boneless white fish

cut into chunks
handful chives

snipped with scissors
2 tbsp double cream

(optional)

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Nutrition: per serving

kcal425
fat13g
saturates4g
carbs47g
sugars3g
fibre4g
protein33g
salt0.82g

low

Method

step 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.
step 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.

RECIPE TIPS

FREEZING

Can be cooled and frozen for up to 1 month. Defrost thoroughly in the fridge, then heat through very gently on the hob or in the microwave to avoid overcooking the fish.

Recipe from Good Food magazine, January 2006

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A star rating of 4.5 out of 5.20 ratings

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