Fish and bacon chowder

    45 min

    Curl up in front of a fire with this quick and satisfying fish and bacon chowder! Ready in just under 30 minutes, this chowder is a great choice for a cold and wet midweek winter supper. Serve with crusty bread to clean up the bowl.


    Dorset, England, UK
    3 people made this

    Serves: 4 

    • 3 rashers streaky bacon, chopped
    • 15g (1/2 oz) butter
    • 1 large onion, finely chopped
    • 1 large carrot, finely chopped
    • 1 vegetable stock cube
    • 450ml (3/4 pt) water
    • 60g (2 oz) long grain rice
    • 340g (12 oz) smoked haddock or cod, skinned and cut into chunks
    • 450ml (3/4 pt) milk
    • 60g (2 oz) frozen peas
    • 1 tablespoon cornflour
    • 2 tablespoons cold water
    • salt and freshly ground black pepper, to taste
    • fresh parsley, to garnish

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large casserole dish over a medium heat, add the bacon and cook until crisp, about 7 to 10 minutes. Remove with a slotted spoon and set aside. Melt the butter in the casserole dish then add the onion and carrot, cooking until soft, about 5 minutes.
    2. Dissolve the stock cube in the water then pour into the casserole dish and bring to the boil. Add rice and cook for 8 minutes. Stir in fish, milk and peas and simmer gently until fish is cooked, about 3 minutes. Mix the cornflour with 2 tablespoons cold water then stir into the chowder and cook and stir until thickened, about 1 minute.
    3. Season with salt and pepper then garnish with crispy bacon and parsley.

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