This American classic contains plenty of fish and tastes just as good as it looks!
Fish Chowder
35 minutes to prepare and cook. Serves 4.
Ingredients:
- 250g cod fillet, skinless and boneless, cut into chunks
- 213g can red salmon, drained and flaked
- 195g can sweetcorn, drained
- 500g potatoes, cubed
- 2 leeks, finely sliced
- 300ml pot double cream
- 1 litre vegetable stock
- 20g chives, finely sliced
- 1 Tbsp oil
- 10g butter
- 1 bay leaf
- Seasoning
- Crusty Bread
Method:
- In a large saucepan heat oil and butter. Add leeks and fry for 5 minutes until soft but not browned.
- Add potatoes and cook for a further 2 minutes.
- Pour in stock, add the bay leaf, bring to the boil, cover and simmer for 10 minutes, or until potatoes are tender. Remove the bay leaf.
- Remove approximately half of the potatoes and leeks from the pan and blitz in a blender or food processor with the cream until smooth.
- Pour back into the pan and then stir in the cod and simmer for 2 minutes.
- Add the salmon and sweetcorn and simmer for a further 5 minutes.
- Stir in the chives, season to taste and serve with fresh crusty bread.
Canny Fact: You can find sustainable fish at the supermarket.
Hints and Tips: Replace cod with any firm white fish.
Recipe courtesy of Canned Food UK
Tagged in Recipes