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Speedy smoked basa and corn chowder recipe

Speedy smoked basa and corn chowder recipe

55 ratings

This hearty fish soup is given a herby tinge by the addition of fresh parsley, perfect for warming up your weeknight. Serve with a hunk of fresh bread to make it a bigger, better meal See method

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 353 calories / serving
  • Gluten-free


  • 2 tsp vegetable oil
  • 1 onion, finely chopped
  • 75g cooking bacon, rind removed, diced
  • 450g potatoes, peeled and cut into 1cm cubes
  • ½ vegetable or chicken stock pot, made up to 800ml
  • 240g pack smoked basa fillets
  • 325g tin sweetcorn, drained
  • 100g Savoy cabbage, thick core discarded, leaves shredded
  • 150ml reduced fat crème fraîche
  • 15g fresh parsley, leaves finely chopped
  • sliced wholemeal bread, to serve
If you don't have basa fillets, try using another white fish

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    6g 29%
  • Sugars

    7g 8%
  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 38g Protein 20g Fibre 5.3g


1 Heat the oil in a large saucepan over a medium heat. Fry the onion and bacon for 6-8 mins until the onion is softened and the bacon is cooked through.

2 Stir in the potatoes, then add the stock. Bring to the boil, then reduce the heat to medium and simmer for 5 mins. Add the basa fillets, reduce the heat to low and cook gently for 5 mins. Add the sweetcorn and cabbage and cook for 2-3 mins until the cabbage has just wilted and the fish is cooked through.

3 Remove from the heat, flake the fish into chunks, then stir through;the crème fraîche and most of the parsley. Scatter with the remaining parsley; serve with bread, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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