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 . 

Recipe Courtesy of field&flower

Serves: 8

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Equipment

• 24cm Copper Tri-Ply Stockpot

Ingredients

• 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

Cooking Method

1. 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.
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.

To serve

1. Check the seasoning and serve with the spring onions on top.