Fish chowder recipe
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)
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Shop ingredientsEach serving contains
- Energy
- 1615kJ 386.0kcal
- Fat
- 21g
- Saturates
- 8g
- Salt
- 1.5g
- Sugars
- 7g
of the Reference intake
Carbohydrate 18.3gProtein 29.8gFibre 1.6g
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- 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.
- 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.
- Divide the chowder between four bowls and scatter over the chopped chives. Serve with some crusty bread.
- See more Fish recipes
