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Fish chowder
Fish chowder
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Easy and quick creamy fish chowder, a comforting and soothing stew.
Ingredients:
  • 40g unsalted butter
  • 4 rashers Brand Short Cut Bacon, finely chopped
  • 500g potatoes, peeled, cut into 1cm chunks
  • 1 litre Campbell’s Real Stock Chicken Salt Reduced
  • 500g firm white fish fillets (such as pink ling or snapper), cut into 4cm pieces
  • 250.00 ml frozen corn kernels
  • 126.25 gm thickened cream
  • 40.00 ml chopped flat-leaf parsley
  • Crusty bread, to serve
Instructions:
  • In a saucepan over high heat, melt butter. Cook bacon and onion until onion softens (about 3-4 mins). Add garlic and cook until fragrant (about 1 min).
  • Combine potatoes and stock in a pot and bring to a boil. Simmer with the lid on for 10 minutes or until the potatoes are tender. Add the fish and corn, then simmer uncovered for 3 minutes or until the fish is cooked through.
  • Combine the cream and parsley, stirring gently until heated through, being careful not to bring the soup to a boil to prevent splitting.
  • Pour the soup into bowls and add a sprinkle of pepper. Enjoy with some crusty bread on the side.

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