Fish Chowder

by - https://thebatchlady.com/r/3194/

The most delicious fish chowder, this recipe freezes so well and is brilliant to have in the freezer for quick lunches or dinners.

Prep Time
Cook Time
Total Time
Difficulty
Intermediate
Cuisine
French
Servings
4

Nutrition (per serving)

Calories
458kcal
Fat
19.7g
Sat. Fat
9.5g
Carbs
35.4g
Sugars
8.6g
Fibre
3.5g
Protein
36.4g
Salt
1,131mg
Ingredients
Serves

Ingredients

  • Oil
    1 splash
  • Frozen pre-chopped onion
    1 cup (115 g)
  • Vegetable or fish stock
    1 litre
  • Milk
    300 ml (0.5 Pint)
  • Cream
    0.5 cups (120 ml)
  • Flour
    1.5 tablespoon
  • Baby potatoes (chopped in 1/2)
    500 g
  • Fresh fish pie mix
    2 packets (600 g)
  • Dill (optional)
    1

Method

  1. If using stock cubes make up your stock now.

  2. Add your oil to a large pan, once hot add your onions to soften.

  3. Next add 1.5 heaped table spoons of flour, this helps thicken the soup.

  4. Then add your stock into the pan and keep the pan on a high heat.

  5. Add your chopped new baby potatoes to the stock and allow them to cook for 10-12 minutes or until the potatoes begin to soften.

  6. Season with salt and pepper.

  7. Once potatoes are cooked turn the heat down to simmering temperature and add the milk, cream, fish and optional Dill (fresh or dried both work).

  8. Allow to cook for 5-6 minutes (or until you feel the fish is cooked).

  9. Ready for the Freezer

    Allow the chowder to cool and put it in a good quality labelled sealable freezer bag (or soup bag) and add it to your freezer.

  10. Ready to Eat

    Simply defrost in fridge the night before, then heat in a pan over medium heat until piping hot. This can also be heated in the microwave, until piping hot.
    Great served with crusty bread or cheese scones.

Comments

1 comment

Leave a Reply

Your email address will not be published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.