The ultimate fish chowder

As the Autumn weather creeps in and our minds turn to soups and stews, it’s easy to forget the comfort to be had from a good piece of fish. Delicate flavour in a rich and creamy broth, a generous spoon of chilli and pleasing undertones of heat, our fish chowder has all the substance we crave in the winter months.

We cooked our Creamy Fish Chowder in the Tri-Ply 24cm StockPot, courtesy of our friends at ProWare. A family run business who specialise in quality cookware that’s built to last. This stockpot is the perfect vehicle for slowing simmering on the stove top.

45 mins

8

Easy

• 2 x Field & Flower fish pie mix
• 1 x pack of Field & Flower streaky bacon, un-smoked
• 2 tbsp vegetable oil
• 2 large onions, finely chopped
• 4 garlic cloves, crushed
• 4 spring onions, finely sliced
• 2 tbsp plain flour
• 1.2 litres of fish stock, made from 2 fish stock cubes
• 1kg new potatoes, halved (or quartered if large)
• 600ml milk
• 300g frozen sweetcorn (or tinned)
• 8 tbsp single cream
• Generous pinch of chilli powder
• Seasoning to taste

1. Heat the oil in a large saucepan over a medium heat, then add the onion, bacon and garlic. Cook for 8-10 minutes until the onion is soft and the bacon is cooked. Stir regularly to avoid burning the garlic. Stir in the flour and cook for a further 2 minutes.

2. Pour in the fish stock and bring to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 minutes until the potatoes are cooked through.

3. Add the chilli powder, milk and seasoning to taste.

4. Tip in the fish pie mix and gently simmer for 4 minutes. Add the cream and sweetcorn and simmer for 1 minute more. Check the seasoning and serve with the spring onions on top.