Skip to content
Fish chowder recipe

Fish chowder recipe

21 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

Ingredients

  • 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

    1615kj
    386kcal     19%

  • 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

Method

  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.

See more Fish recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.