Creamy Fish and Potato Chowder
A milky, chunky soup that turns half a kilo of fish into dinner for four.
Ingredients
- White fish fillets500 g
- Potatoes600 g
- Tinned sweetcorn400 g
- Milk600 ml
- Brown onion200 g
- Celery100 g
- Butter40 g
- Plain flour30 g
- Fresh parsley20 g
Method
- Cut the potatoes into 2cm cubes and finely dice the onion and celery.
- Melt the butter in a large pot and cook the onion and celery for 8 minutes without letting them colour.
- Stir in the flour for 1 minute, then add the milk and 500ml water a little at a time, stirring until smooth.
- Add the potatoes and simmer for 15 minutes until tender, then stir in the drained sweetcorn.
- Cut the fish into large chunks, slide them in, and simmer for 5 minutes until the fish flakes.
- Season well and finish with the chopped parsley.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
Creamy White Bean and Potato Chowder
- 800 g Tinned cannellini beans instead of White fish fillets
Stir the drained beans in with the sweetcorn and simmer for 5 minutes to heat through instead of poaching fish.
Vegan
Creamy White Bean and Potato Chowder
- 800 g Tinned cannellini beans instead of White fish fillets
- 600 ml Unsweetened soy milk instead of Milk
- 40 ml Olive oil instead of Butter
Cook the onion and celery in the oil, and stir the drained beans in with the sweetcorn for 5 minutes instead of poaching fish.
Gluten-free
- 25 g Cornflour instead of Plain flour
Skip the flour step; whisk the cornflour into a little cold milk and stir it in once the potatoes are tender, simmering until thickened.
Dairy-free
- 600 ml Unsweetened soy milk instead of Milk
- 40 ml Olive oil instead of Butter
Cook the onion and celery in the oil instead of butter; the timings are unchanged.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- White fish fillets · 500 g
- Potatoes · 600 g
- Tinned sweetcorn · 400 g
- Milk · 600 ml
- Brown onion · 200 g
- Celery · 100 g
- Butter · 40 g
- Plain flour · 30 g
- Fresh parsley · 20 g