Easy chowder with herby dumplings recipe
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
Ingredients
- 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
Each serving contains
- Energy
- 330kJ 392.0kcal
- Fat
- 11g
- Saturates
- 5g
- Salt
- 1.8g
- Sugars
- 16g
of the Reference intake
Carbohydrate 44.3gProtein 29.4gFibre 3.1g
Method
- 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.
- Meanwhile, put 4 tbsp instant mashed potato in a small bowl and set aside. Tip the rest into a large heatproof bowl.
- 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.
- 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.
- 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.
