Creamy cod chowder stew

Creamy cod chowder stew

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(12 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2
This fish one-pot with smoked haddock and cod may taste rich, but is actually low-fat and low-calorie - a quick and easy weeknight dinner

Nutrition and extra info

Nutrition: per serving

  • kcal443
  • fat6g
  • saturates3g
  • carbs53g
  • sugars16g
  • fibre10g
  • protein39g
  • salt1.9g


  • 200g floury potatoes, cubed



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

  • 200g parsnips, cubed



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 140g skinless cod fillet



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 140g skinless undyed smoked haddock fillets
  • 500ml semi-skimmed milk



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

  • ¼ small pack parsley, leaves finely chopped, stalks reserved



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 6 spring onions, whites and greens separated, both finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp plain flour
  • zest and juice 1 lemon



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

  • 2 tbsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • crusty wholemeal bread, to serve


  1. Bring a saucepan of salted water to the boil, add the potato and parsnips, and boil until almost tender – about 4 mins. Drain well.

  2. Meanwhile, put the fish in a pan where they will fit snugly but not on top of each other. Cover with the milk, poke in the parsley stalks and bring the milk to a gentle simmer. Cover the pan, turn off the heat and leave to sit in the milk for 5 mins. Lift the fish out and break into large chunks. Discard the parsley stalks but keep the milk.

  3. Put the spring onion whites, milk and flour in a saucepan together. Bring to a simmer, whisking continuously, until the sauce has thickened and become smooth. Turn the heat down, add the drained potatoes and parsnips, the lemon zest and half the juice, and cook gently for 5 mins, stirring occasionally. Stir in the spring onion greens, fish and parsley, and taste for seasoning – it will need plenty of pepper, some salt and maybe more lemon juice from the leftover half. Divide between two shallow bowls, serve with chunks of crusty bread and enjoy.

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Comments, questions and tips

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17th Apr, 2020
Delicious! I added bottled lemon juice to taste and didn't bother with the fresh parsley.
dave6376's picture
18th Sep, 2018
Cooked it exactly per the recipe. Very easy (if a bit fiddly) and tasty. As the recipe tells you, it needs plenty of seasoning.
21st Mar, 2018
I added half a pint of cooked cockles from the weekend shellfish and seafood stall which lifted this. Only used juice of half lemon which was more than enough
24th Mar, 2017
Too bland and fish was too little in comparison...
30th Aug, 2016
Not bad but needed loads of seasoning and the sauce was too lemony. Could have done without the lemon zest.
Baldock 46
10th Mar, 2016
The sauce of flour and milk (no fat) was not pleasant, adding creme fraiche made it palatable, but adding calories
Frantic Flapjack
10th Mar, 2015
This was light, lemony and lovely. A very good chowder.
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