Speedy smoked basa and corn chowder recipe
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
Ingredients
- 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
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Shop ingredientsEach serving contains
- Energy
- 1485kJ 353.0kcal
- Fat
- 12g
- Saturates
- 6g
- Salt
- 2.3g
- Sugars
- 7g
of the Reference intake
Carbohydrate 38.0gProtein 20.0gFibre 5.3g
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Method
- 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.
- 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.
- 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.
- See more Soup recipes
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.
