Fish chowder recipe

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  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 386 calories / serving
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This hearty, luxurious-tasting soup is surprisingly easy to prepare. 

Heat a large nonstick saucepan and dry-fry the pancetta for 5 minutes, until crispy and golden. Add the celery and potatoes and cook for a further 5 minutes, until softened.

Pour in the milk and fish stock. Bring to the boil, then simmer for 5 minutes. Stir in the fish pie mix and leave to bubble for 5 minutes, until cooked through.

Divide the chowder between four bowls and scatter over the chopped chives. Serve with some crusty bread. 

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  • Ingredients

  • 130g (4 1/4oz) pancetta
  • 2 celery sticks, finely sliced
  • 300g (10oz) waxy potatoes, such as Charlotte, finely chopped
  • 500ml (17fl oz) semi-skimmed milk
  • 500ml (17fl oz) fish stock
  • 1 x 390g pack fish pie mix
  • 2 tbsp fresh chives, finely chopped
  • crusty bread, to serve (optional)
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  • Energy 1615kj 386kcal 19%
  • Fat 21.2g 30%
  • Saturates 8g 40%
  • Sugars 6.6g 7%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 18.3g Protein 29.8g Fibre 1.6g


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