This chunky fish chowder is a tasty, one-pot dinner full of goodness from the fish and vegetables. I’ve reduced the fat content by adding just a splash of milk, but you could keep it traditional and use more milk, or cream, instead! The whole dish is ready in 30 minutes, and is great on it’s own or with some bread.
Chunky Fish Chowder (serves 4 )
1 tbsp oil
1 leek, finely sliced
4 medium potatoes, chopped small (I don’t bother peeling them)
Splash of water
1 vegetable (or fish) stock cube
330g can of sweetcorn, drained
320g fish pie mix, chopped in to chunks (or any combination of fish such as salmon, trout, cod, coley, pollock – include some smoked fish in the mix to add lovely flavour)
Juice of 1/4 of a lemon
1 tbsp milk
Handful of chives, chopped
Fry the leek and potatoes in the oil for around 5 minutes, until the leek is soft. Just about cover the mixture in water and simmer for another 8-10 minutes, stirring occassionally, until the potato is tender. Drain the liquid off using a sieve. Put the leek and potato back in the pan and crumble in the stock cube, add the sweetcorn, fish chunks, lemon juice and the milk. Gently fry/simmer everything for around 6 minutes, stirring regularly, until the fish is cooked through. Add salt and pepper if you think it needs extra seasoning. Add the chives and mix well, reserving a little for topping the whole dish if you fancy. Eat!