Lighter fish chowder

Lighter fish chowder

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(3 ratings)

Prep: 20 mins Cook: 35 mins


Serves 4
A healthier version of the classic American soup that uses salmon and pollack, plus fat-trimmed prosciutto and half-fat crème fraîche

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal398
  • fat15.4g
  • saturates3.3g
  • carbs32.1g
  • sugars4.5g
  • fibre7.1g
  • protein31.9g
  • salt0.9g


  • 1½ tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 3 slices prosciutto, trimmed of fat, cut into strips



    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

  • 2-3 leeks, thinly sliced (about 320g trimmed weight)



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

  • 2 plump garlic cloves, finely chopped
  • 3 thyme sprigs (preferably lemon thyme), plus extra leaves to garnish


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 bay leaves
  • 650g floury potato such as Desiree or Maris Piper, unpeeled, scrubbed, sliced 5mm thick



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

  • 600ml hot vegetable stock from a good-quality cube or powder (we used Marigold bouillon)
  • good pinch of chilli flakes
  • 250g skinless salmon fillet
  • 250g skinless pollack or haddock fillets
  • 3 tbsp half-fat crème fraîche
  • snipped chives, to garnish


  1. Heat 1 tbsp of the oil in a large, deep sauté pan. Tip in the prosciutto and fry for 2 mins until crisp. Remove with a slotted spoon, letting any excess oil drain back into the pan. Set aside. Add the rest of the oil and fry the leeks, garlic, thyme and bay for 2-3 mins until the leeks are starting to soften but keeping their colour. Add the potatoes and fry for 2 mins, turning occasionally. Pour in the stock with an extra 100ml boiling water and gently press the potatoes down so that they are just covered. Bring to the boil. Boil quite vigorously, uncovered, over a high heat for 10 mins until the potatoes are almost cooked. The liquid should have thickened very slightly. Scatter in the chilli flakes, some pepper and a pinch of salt.

  2. Lower the heat to medium and lay the whole fish fillets on top of the potatoes. Season the fish with pepper and gently press down into the broth so that the fillets are only just submerged. Cover and simmer for about 5 mins or until the fish is almost cooked (timing will depend on the thickness of the fillets). Remove from the heat and sit for another 5-10 mins, so that the fish can gently finish cooking. Remove the thyme and bay leaves. Still off the heat, spoon in the crème fraîche and gently swirl around in the broth until it looks creamy.

  3. To serve, gently and briefly reheat. Divide the potatoes and fish (let the fish break into large pieces as you lift it out of the pan) into wide, shallow bowls. Spoon the broth around and scatter with chives, a few thyme leaves and the crisp prosciutto.

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Comments, questions and tips

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25th Apr, 2018
This recipe is delicious and easy. It is now are part of our regular menu. The prosciutto bit is a little fussy - but give it a try. On cooking this a second time I used 4 bacon rashers with the fat trimmed off (as I was out of prosciutto) cooked in 1/2 a tablespoon of olive oil, and then chopped the bacon and added it to the soup, instead of the garnish. This worked well & added good flavour.
Li Min
23rd May, 2017
Delicious! I used celery and cabbage as I didn't have leeks. Great meal for a student preparing for exams!
12th Jul, 2013
Gorgeous dish,even without the salmon (which I forgot)! Served with a baked wholemeal baguette, perfect!
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