• 1 tbsp oil
  • 2 tsps garlic puree
  • 1 medium onion, chopped
  • 2 fish stock cubes
  • 4 or 5 potatoes, cut in to 3 cm (ish) chunks (I leave the skins on)
  • boiling water
  • 500g cod or haddock fillets, defrosted and cut into large chunks
  • 200g bag of prawns (optional)
  • 200g (approx) frozen peas or other green veg
  • 200ml milk
  • mature cheddar cheese, cubed, to serve


  • STEP 1
    Heat oil in large pan. Add garlic puree and saute onions until clear.
  • STEP 2
    Crumble fish stock cubes into pan and add potatoes. Fry while stirring for a minute or so, then pour enough hot water to cover the potatoes. Stir. Bring to the boil. Boil for 15 mins, stirring occasionally, or until potatoes are cooked.
  • STEP 3
    Using a fork or masher, crush a few of the potatoes to get preferred consistency. We like chowder quick thick, so I crush approx 50% of the potatoes. Season with salt and black pepper
  • STEP 4
    Add fish, prawns and veg. Bring back to the boil and simmer, stirring occasionally, for 5 mins or until fish is cooked through. Check seasoning.
  • STEP 5
    Take off heat and add milk. Stir
  • STEP 6
    Put cubes of cheddar in bowls and ladle chowder over. Serve.

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