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Fish chowder

(2 ratings)
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  • 30 mins
  • High
  • Low skill


Age old classic, thick and creamy. Perfect for a cold night with a crusty bread roll.

Shopping List:

Onion 120 g1 whole
Celery stick 80 g2 whole
Carrot 65 g1 whole
Garlic clove 3 g1 tsp
Vegetable stock 500 ml2 cups
Potato 800 g4¾ whole
Corn kernels, canned 300 g¾ whole
Ham, pastrami 56 g2 whole
Flour, plain 17 g2 tbsp
Lemon juice 16 ml1 tbsp
Chives 6 g2 tbsp
Evaporated milk 375 g1½ cup
Flathead fillet 500 g3¼ whole

Preparation Steps:

  1. Dice: Onion, ham, celery sticks, carrot

  2. Crush or mince the garlic

  3. Peel and chop potato

  4. Drain and rinse the corn kernels

  5. Snip or chop chives

Cooking Steps:

  1. Preheat some cooking oil a large saucepan over medium heat

  2. Add the onion, ham, celery, carrot and garlic and cook for 3 or 4 minutes

  3. Add flour and potatoes and cook for 1 minute

  4. Add the stock, evaporated milk and lemon juice. Reduce heat to low, and simmer for 10-15 minutes or until potatoes are soft

  5. Add the fish and corn, cook stirring over medium heat for 5 minutes or until fish is cooked through

Serving instructions:

Ladle soup into bowls and garnish with chives

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