Recipes › Lunch

• Lunch
• 35 min
• Gluten-Free
• Halal
• Kosher
• Pescatarian

Fish chowder

Creamy potato, sweetcorn and white fish chowder.

Calories

353

Protein

26 g

Carbs

34 g

Fat

13 g

Per serving. Makes 4 servings.

Ingredients

• 20 g Butter
• 1 Onion
• 2 Celery
• 400 g Potato
• 500 ml Semi-skimmed milk
• 400 ml Vegetable stock
• 400 g Cod fillet
• 150 g Sweetcorn, canned
• 100 ml Single cream
• 5 g Fresh parsley

Contains: Celery, Fish, Milk. Always check the labels of what you buy.

Method

1. Peel and chop the onion, slice the celery and peel and dice the potatoes into 1.5 cm cubes.
2. Melt the butter in a large pan and soften the onion and celery for 5 minutes.
3. Add the potatoes, milk and stock and simmer gently for 12 minutes until the potatoes are tender. Don't let it boil hard or the milk may split.
4. Cut the cod into large chunks and add with the sweetcorn. Simmer for 5 minutes until the fish just flakes.
5. Stir in the cream and chopped parsley and heat through.

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