Creamy fish chowder

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Creamy fish chowder
  • 1 tablespoon vegetable or olive oil
  • 1 medium brown onion, finely chopped
  • 150 gram bacon rashers, finely chopped
  • 2 tablespoon plain flour
  • 2 1/2 cup milk
  • 1 cup fish or vegetable stock
  • 2 medium potatoes, cut into 1 cm pieces
  • 310 gram can corn kernels, drained
  • 400 gram firm white fish fillets, cut into 1.5cm pieces
  • 2 tablespoon chopped flat-leaf parsley
  • buttered bread, to serve


Creamy fish chowder
  • 1
    Heat oil in a large saucepan over moderately high heat. Add onion and bacon; cook and stir for 5-6 minutes or until bacon is crisp. Add flour; cook and stir for 1 minute.
  • 2
    Gradually add milk and stock, stirring until smooth. Cook and stir for 4-5 minutes or until mixture boils and thickens. Add potato. Reduce heat; simmer, uncovered, for 5 minutes. Add corn and fish; simmer, uncovered, for 5 minutes or until fish is cooked (don't overcook). Remove from heat. Season with salt and pepper.
  • 3
    Ladle soup into serving bowls. Sprinkle with parsley. Serve with buttered bread.


Budget tip: You can also use canned flaked salmon; stir in at end of cooking. Use seafood marinara mix instead of fish. Try using thinly sliced leek instead of onion. It's best to prepare chowder close to serving time.