Rich, creamy, and packed with flavour, this fish chowder is pure comfort in a bowl. With tender fish, hearty potatoes, and a hint of smokiness from the bacon, it’s a satisfying meal that comes together in no time. Don’t forget the crusty bread for dipping!
Easy Creamy Fish Chowder
Serves 4
30 min
What do I need?
- 40 g unsalted butter
- 4 rashers short-cut bacon, finely chopped
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 500 g potatoes, peeled and cut into 1cm chunks
- 1 litre salt-reduced chicken stock
- 500 g firm white fish fillets, cut into 4cm pieces
- 1 cup frozen corn kernels
- ½ cup thickened cream
- 2 tbsp chopped flat-leaf parsley
- Crusty bread, to serve
How do I make it?
- Melt the butter in a large saucepan over high heat. Add the bacon and onion, cooking for 3–4 minutes until the onion softens. Stir in the garlic and cook for another minute until fragrant.
- Add the potatoes and stock, bringing to a boil. Reduce the heat and simmer, covered, for 10 minutes or until the potatoes are tender.
- Gently add the fish and corn, then simmer uncovered for 3 minutes or until the fish is just cooked through.
- Stir in the cream and parsley until heated through (but don’t let it boil, or the soup may split).
- Season with pepper and serve with crusty bread.
