Name: Fish and potato chowder
Prep time: 25
Cook time: 25 min
Yield: 4
Ingredients: 1 teaspoon olive oil 1 onion, finely chopped 2 sticks celery, finely chopped 500ml reduced-salt fish or vegetable stock 300ml skimmed milk 200g baby new potatoes, halved 100g skinless smoked haddock, diced 200g skinless white fish, eg. cod or pollack, diced 198g can salt-free sweetcorn 2 tablespoons low-fat creme fraiche 2 tablespoons fresh chives, finely chopped Freshly ground black pepper

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A healthy twist on the classic New England chowder

25 minutes

Serves 4

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Creme fraiche makes this chowder deliciously creamy. If you’re serving this for a dinner party, stir in king prawns and scallops to add some luxury to this dish.

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Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Creme fraiche makes this chowder deliciously creamy. If you’re serving this for a dinner party, stir in king prawns and scallops to add some luxury to this dish.

Rate

Print

Method

Heat the oil in a large pan over a medium heat. Gently cook the onion and celery for 10 minutes, or until soft.
Add the stock, milk and potatoes, and bring to the boil.
Simmer for 10 minutes or until they’re cooked through.
Stir in the fish, sweetcorn and black pepper. Simmer for about 5 minutes or until the fish is just cooked.
Remove from the heat and carefully stir through the creme fraiche and most of the chives. Season with black pepper.
Divide between four bowls, garnish with remaining chives and serve.

If making ahead of time or freezing, leave out the creme fraiche and chives. When ready to serve, heat the soup fully before stirring through the creme fraiche and chives.