Gluten Free Fish Chowder

by - https://thebatchlady.com/r/5006/

This is a delicious soup served with some crusty gluten free bread and butter

Prep Time
Cook Time
Total Time
Difficulty
Beginner
Cuisine
American
Servings
4

Nutrition (per serving)

Calories
507kcal
Fat
26.7g
Sat. Fat
10.1g
Carbs
30.1g
Sugars
5.5g
Fibre
3.1g
Protein
35.8g
Salt
119mg
Ingredients
Serves

Ingredients

  • vegetable stock
    1 litre
  • oil
    1 tablespoon
  • Frozen onions
    1 cup (115 g)
  • GF plain flour
    1.5 tablespoon
  • Baby new potatoes
    500 g
  • milk
    300 ml
  • double cream
    120 ml
  • Fresh fish pie mix
    600 g
  • Dill
    1 handful

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 tablespoons 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).

Ready to freeze

  1. 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.

Ready to eat

  1. 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.

     

     

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