Chunky fish chowder
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 adults and 2-3 children
Skip to ingredients
Showing items 1 to 3 of 6
- 2 tsp olive oil
- 2 leeksfinely sliced
- 550g potatocut into small cubes
- 1l fish stock
- 1 lemonzest only
- 300ml whole milk
- 330g can sweetcornrinsed and drained
- 250g skinless, boneless salmoncut into chunks
- 250g skinless, boneless white fishcut into chunks
- handful chivessnipped with scissors
- 2 tbsp double cream(optional)
Nutrition: per serving
- kcal425
- fat13g
- saturates4g
- carbs47g
- sugars3g
- fibre4g
- protein33g
- salt0.82glow
Method
step 1
Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
step 2
Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through – don’t boil. Stir in chives and cream, if using, then season to taste.
