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Easy chowder with herby dumplings recipe

Easy chowder with herby dumplings recipe

9 ratings

There's nothing more comforting than a classic chowder, this one uses frozen fish pie mix and tinned sweetcorn to save you time, it's the perfect healthy winter dinner. See method

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 392 calories / serving
  • Healthy


  • 1 tbsp olive oil
  • 2 leeks, finely sliced
  • 160g pack instant mashed potato
  • 30g pack fresh flat-leaf parsley, finely chopped
  • 800ml semi-skimmed milk
  • 1⁄2 reduced-salt vegetable stock cube
  • 400g pack frozen fish pie mix
  • 200g tin sweetcorn, drained
  • ¼ lemon, juiced
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    5g 24%
  • Sugars

    16g 17%
  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 44.3g Protein 29.4g Fibre 3.1g


  1. Heat the oil in a large saucepan over a low heat. Add the leeks, cover and cook for 10-15 mins, stirring occasionally until softened. Remove the pan from the heat and set aside.
  2. Meanwhile, put 4 tbsp instant mashed potato in a small bowl and set aside. Tip the rest into a large heatproof bowl.
  3. Add a pinch of salt and 400ml boiling water to the bowl and mix to combine; season with pepper, then stir in most of the parsley. Allow to cool a little, then roll into golf-ball-sized dumplings. Set aside. 
  4. Return the leeks to a low heat, then stir in the milk and heat until steaming but not boiling. Stir in the stock cube and reserved potato, 1 tbsp at a time, until the mixture thickens a little. Add the fish and sweetcorn and simmer gently for 5 mins until the fish is almost cooked. Stir in the remaining parsley and the lemon juice.
  5. Place the dumplings on top and cover. Cook for 5 mins until the fish is cooked and the dumplings are piping hot, then serve in bowls.
See more Healthy soup recipes.

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