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Fish chowder recipe

Fish chowder recipe

20 ratings

This hearty, luxurious-tasting soup is surprisingly easy to prepare. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 386 calories / serving


  • 130g pancetta
  • 2 celery sticks, finely sliced
  • 300g (10oz) waxy potatoes, such as Charlotte, finely chopped
  • 500ml (17fl oz) semi-skimmed milk
  • 500ml fish stock
  • 1 x 390g pack fish pie mix
  • 2 tbsp fresh chives, finely chopped
  • crusty bread, to serve (optional)

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    8g 40%
  • Sugars

    7g 7%
  • Salt

    1.5g 25%

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


  1. 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.
  2. 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.
  3. Divide the chowder between four bowls and scatter over the chopped chives. Serve with some crusty bread.

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