Fish Chowder

AuthorThe Batch Lady

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Standard batch serves 4

Batches1 Batch
 Splash of oil
 1 cup frozen pre-chopped onion
 1 litre vegetable or fish stock (can be made from stock cubes or fresh stock)
 ½ pint milk (1/2 pint = approx 300 ml)
 ½ cup of cream
 1 ½ tablespoons of flour
 500 grams new baby potatoes, chopped in 1/2
 2 packets of fresh fish pie mix (approx 250-300 g per packet)
 Optional Dill
1

Method
If using stock cubes make up your stock now.

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

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

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

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.

Season with salt and pepper.

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

2

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.

3

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.

Category,

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 Splash of oil
 1 cup frozen pre-chopped onion
 1 litre vegetable or fish stock (can be made from stock cubes or fresh stock)
 ½ pint milk (1/2 pint = approx 300 ml)
 ½ cup of cream
 1 ½ tablespoons of flour
 500 grams new baby potatoes, chopped in 1/2
 2 packets of fresh fish pie mix (approx 250-300 g per packet)
 Optional Dill

Directions

1

Method
If using stock cubes make up your stock now.

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

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

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

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.

Season with salt and pepper.

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

2

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.

3

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.

Fish Chowder

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