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Fish Chowder Recipe | The Smelly Alley Fish Company

Fish chowder or chunky fish soup

not to be confused with smoked haddock chowder or cullen skink - also delicious!

2 leeks, or two white onions, finely sliced, some green leaves included if using leeks

About 4 or 5 largish potatoes, peeled, cut into 1.5 to 2 cm cubes

You can add a diced carrot to add colour to the chowder

A pint of vegetable stock

Half a pint of whole milk

A can of sweetcorn, drained

200g skinless salmon fillet, cut into cubes

200g of skinless haddock fillet, cut into cubes

Some chopped chives or flat parsley

A 150ml pot of double cream

Fry the leeks or onions and carrots if using in olive oil until soft and still white – about five minutes.

Cook the potatoes for another minute. Add the stock and cook simmer for about 10 or 12 minutes until the potatoes are just cooked – not too soft.

Add the fish, and sweetcorn and cook for another 5 minutes. Add some chives or chopped flat-leaved parsley and double cream.

Season with black pepper and salt to taste.

That’s it!

Serve with some white crusty bread or chunks of wholemeal bread.