Fish chowder

    40 min

    Cod, haddock and prawns make for a hearty fish soup. This chowder is creamy and rich and warms you up on a cold day.


    Dorset, England, UK
    16 people made this

    Serves: 8 

    • 450g (1 lb) cod fillet
    • 225g (8 oz) smoked haddock
    • 1 fish stock cube
    • 450g (1 lb) potatoes, peeled and diced
    • 55g (2 oz) butter
    • 1 medium onion, finely chopped
    • 600ml (1 pt) milk
    • 150ml (1/4 pt) double cream
    • 100g (4 oz) prawns, peeled
    • 1 lemon, juiced

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Skin and bone cod fillet and haddock and cut both into large dices (2.5cm / 1 in) and set aside. Prepare 600ml (1 pt) fish stock from the fish stock cube and set aside.
    2. Melt butter in a large saucepan. Cook and stir the onion until soft. Add milk, fish stock and potatoes - simmer until potatoes are soft. When potatoes are cooked, add the cod and haddock. Poach gently - do not boil. Add cream and prawns and heat until prawns and fish are cooked through and opaque.
    3. Season with lemon juice to taste.

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