smoked fish chowder

This delicious creamy chowder is hearty enough for dinner but would also make a satisfying lunch. I've used frozen fish fillets as I find them cheaper than fresh but always look out for offers. Bear in mind that if you do use fresh the cooking time will be less!

 

Serves 2 (easily doubled) Approx £1.30 per person

Prep time 10 minutes Cooking time 35 minutes

Ingredients

2 smoked skinless fish fillets (I used Icelands own smoked haddock fillets)

2 medium potatoes, peeled & cubed

1 small onion, finely chopped

500ml vegetable stock

1 tbsp cornflour

2-3 blocks frozen spinach

3 tbsp double cream

salt & pepper

Melt 1 tbsp butter in a large saucepan over a medium heat, add the onion & cook until soft but not browned.

Stir in the cornflour & cook for 1 minute then gradually add the stock stirring until smooth.

 

Season with salt & pepper then add the potatoes.

Allow to simmer for 10-15 minutes or until the potatoes are just tender.

Add the spinach & fish & simmer for 5 minutes.

Once the fish has cooked through break it up gently with a fork then stir well.

 

Simmer for a further 2-3 minutes then stir in the cream.

Serve with crusty bread.

Print Friendly and PDF