By Lynne Taylor
fish chowder
I use about 6 large potatoes, 4 large leeks, 3 pints chicken stock, about 700g of haddock and cod, 1 1/2 pints of double cream and as much peas and sweetcorn as I want. Everything else as recipe says.
Double this recipe fills the biggest pot.
Updated at: Wed, 11 Sep 2024 19:20:17 GMT
Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
34
High
Nutrition per serving
Calories1441.3 kcal (72%)
Total Fat97.2 g (139%)
Carbs68.3 g (26%)
Sugars18.6 g (21%)
Protein63.6 g (127%)
Sodium2061.2 mg (103%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Heat the butter and olive oil with the bacon in a large pan and fry until a little crispy.
Step 2
Meanwhile, peel and chop the potatoes into bite-sized pieces and boil in enough water to cover until just a little underdone.
Step 3
Drain and put aside.
Step 4
Add the leeks and onions to the bacon and cook until soft. Add the chicken stock and potatoes to the pan and bring to the boil.
Step 5
Lower the heat and simmer for approximately 10 minutes.
Step 6
Add the fish, peas and sweetcorn and let simmer until the fish is cooked.
Step 7
This takes approximately 10-15 minutes.
Step 8
Lastly, add the double cream and stir through until the soup is simmering again. Finely chop the flat leaf parsley and sprinkle into the pan, stirring through.
Step 9
Prep time: 20 minutes.
Step 10
Cooking time: 30 minutes
Step 11
Dish up into bowls and serve.
Step 12
Tips
Step 13
• For a dinner party, add a tablespoon of plain flour to the vegetables once they have softened - this absorbs some of the oil and stops oil bubbles floating on the top. Purely for visual reasons.
Step 14
• This soup can be made in advance and frozen by just making the base ingredients (stock and vegetables) and freezing; then you only need to defrost, reheat and add the fish and cream
Notes
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