Fish Chowder

Fish Chowder

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Servings: 4
Calories: 355


  • 1 lb white fish fillets washed
  • 10 floz milk
  • Salt and freshly ground black pepper
  • 2 strips bacon de-rinded and chopped
  • 1 tbsp butter
  • 8 oz potato peeled and diced
  • 2 medium carrots diced
  • 1 medium onion chopped
  • 15 floz boiling chicken stock
  • 3 tbsps cornstarch
  • Chopped parsley to garnish


  • Put fish into a saucepan with half the milk and simmer gently for 10 minutes.
  • Drain fish, retaining milk and set aside, covered.
  • Fry bacon in a clean, non-stick medium saucepan until crisp, add butter, then when melted, add onion and fry to soften.
  • Add potato and carrot with reserved milk, remaining milk and the stock, simmer gently for 10 - 15 minutes, until potato and carrot are tender.
  • Blend cornstarch with a little water and stir into the pan. Simmer for 5 minutes, stirring.
  • Add fish with any juices, re-heat gently until thoroughly hot, and serve immediately, sprinkled with plenty of freshly chopped parsley.
Calories: 355 kcal
Carbohydrates: 28 g
Protein: 31 g
Fat: 13g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 82 mg
Sodium: 373 mg
Potassium: 956 mg
Fiber: 3 g
Sugar: 9 g
Vitamin A: 5312 IU
Vitamin C: 15 mg
Calcium: 123 mg
Iron: 2 mg
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