Creamy Fish Chowder

Creamy Fish Chowder

The first time I made fish chowder at home, I fell in love with it. 🧡

On a cold winter day, nothing warms up your tummy than a hot bowl of soup. I have lots of recipes for vegetable soups, but this was the first time I made fish soup. It was sooo good! You can use any choice of fish. Most common options are salmon and other white fish, clams, and a little bit of smoked salmon. 

It takes just over half an hour to make this soup. With the salmon, smoked salmon and clams, the soup was bursting with flavours. Best served with two slices of bread.

p.s. My soup has this orange colour because I couldn’t find bacon at home, so using chorizo instead. If you want yours to look like mine, use chorizo 🙂

Ingredients

1 onion, diced 
100g bacon, diced 
1 tbsp plain flour  
600ml fish stock (or chicken stock or vegetable stock) 
225g potato, diced 
300ml milk  
320g mixed fish (e.g. salmon, smoked salmon, grouper, cod), cut into pieces 
4 tbsp double cream  
250g cooked clam meat  
Pinch of salt and black pepper  
Fresh parsley, chopped, for garnish

Creamy Fish Chowder

Method

In a saucepan, heat a little oil over medium heat, add bacon and onion and saute for about 8-10 minutes.

Add flour, stir well and continue to cook for 2 minutes.

Pour in the stock, bring to the boil and turn to low heat. Add potatoes, cover and cook for 10-12 minutes until the potatoes are soft.

Season with salt and black pepper, add the milk and fish and simmer for about 5 minutes until the fish is cooked through.

Add cream and clams, cook for a few more minutes until the clams are hot.

Garnish with parsley and serve.

Creamy Fish Chowder
Creamy Fish Chowder

Did you try this recipe? Share with me on Twitter and tag @dailyteaspoon or #dailyteaspoon!

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