Easy Fish Chowder
This easy fish chowder recipe uses frozen fish, and is great for meal prep
Ingredients
- 15 g butter
- 300 g sweet potato peeled and cut into 1.5 cm cubes
- 200 g leeks washed and sliced
- 400 ml boiling water
- 300 ml whole milk
- 2 teaspoon cornflour
- salt and pepper to taste
- 1 pinch ground nutmeg
- 200 g white fish cut into 2 cm cubes, see notes above
- 200 g salmon cut into 2 cm cubes
- 200 g sweetcorn kernels canned or frozen
Instructions
- Heat the butter in a large pan and add the leeks and sweet potato. Saute for a few minutes until slightly browned.
- Measure and add the boiling water. Cover the pan and simmer the vegetables for 10 minutes.
- Stir the cornflour into the cold milk and add to the pan along with the seasoning. Bring back to the boil and add the cubed fish and simmer for a further 6-7 minutes until the fish is cooked through.
- Add the sweetcorn and gently mix in.
Notes
- If you want to add bacon, cut into small pieces and fry with the leeks
- Prawns can also be added if liked - add a large handful just after you've added the fish. They'll only take a few minutes to cook and can be cooked from frozen
- For a dairy free fish chowder, use either coconut or almond milk and fry the vegetables in olive oil
Nutrition
Calories: 342kcalCarbohydrates: 39.5gProtein: 25.6gFat: 10.1gSaturated Fat: 4gFiber: 5.3gSugar: 12.4g
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