Chunky Fish Chowder

Are you a bit sick of Turkey and cheese? Then this is for you. If you don't know I’m a fisherman's daughter and try to pay homage to him any chance I can. I had Fish Chowder when I was travelling  in San Francisco but I have to say it was far too rich for me. So I’ve made this without potato, less cream and more fish, much lighter but still a lush hearty dish. Perfect warming main with crusty bread or a smaller portion as a starter; truly yum. 


1 tbsp olive oil
1 large cob of corn stripped
1 large onion
Few rashers of smokey bacon
1tbsp plain flour
600mls fish stock
Pinch paprika
300ml milk
300g ish of Fresh fish like Salmon, Smoked Haddock and Cod - I got 2 fillets of each chopped into chunks.
300g King Prawns
1 small pack of shrimps or small prawns.
4tbsp single cream

  • In a large pan heat the oil and add the chopped onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Sir in the flour then cook for a father 2 mins. 

  • Pour in the fish stock and bring it to a simmer, add the corn.

  • Stir in the milk and add the paprika. Season with salt and pepper.

  • Add the fish and simmer for 4 mins. Stir in all the prawns and cream. Simmer for a few more minutes. If the prawns were raw, until they are pink.

  • Serve with fresh crusty bread and plenty black pepper….a sprinkle of cheddar is also the bomb.


No comments:

Post a Comment