Fish Chowder courtesy of our friends at field&flower
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.
Also, if you’re interested in entering a competition to win one of our Copper Tri-ply 24cm Stockpots and a fabulous 3-month field&flower subscription, make your way over to their website. Link here.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
- 2 x field&flower fish pie mix
- 1 x field&flower streaky bacon, unsmoked
- 2 tbsp vegetable oil
- 2 large onion, chopped
- 4 garlic cloves, crushed
- 4 spring onions, finely sliced
- 2 tbsp plain flour
- 1.2ml fish stock, made from 2 fish stock cubes
- 1kg new potatoes, halved (or quartered if large)
- 600ml milk
- 300g frozen sweetcorn (or fresh)
- 8 tbsp single cream
- Pinch of chilli powder
- Seasoning to taste
- Heat the oil in a stockpot or 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.
- 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.
- Add the chilli powder, milk and seasoning to taste.
- 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.