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.
16 people made this
Ingredients
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
Method
Prep:15min ›
Cook:25min ›
Ready in:40min
- 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.
- 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.
- Season with lemon juice to taste.
