Chunky Fish Chowder
In this nourishing seafood chowder, tender chunks of salmon and white fish swim in a creamy broth teeming with hearty potatoes, sweetcorn, and fragrant leeks. A zesty hint of lemon and a garnish of chives add a burst of freshness to this comforting and satisfying dish.
— Constant Cookbook
Ingredients
- 2 tsp olive oil
- 2 leeks , finely sliced
- 550g potatoes , cut into small cubes
- 1l fish stock
- 1 lemon , zest only
- 300ml whole milk
- 330g can sweetcorn , rinsed and drained
- 250g skinless, boneless salmon , cut into chunks
- 250g skinless, boneless white fish , cut into chunks
- handful chives , snipped with scissors
- 2 tbsp double cream (optional)
Instructions
- 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.
- 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.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 2 adults and 2-3 children
Nutrition
- Calories: 425 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 47 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 0.82 milligram of sodium
Comments
No comments found.