Mama’s Fish Chowder


My mum is the type of person with a few select dishes she does impeccably well and therefore very rarely tries new things. So when it was her turn to cook and she surprised us with a Fish Chowder, we were all a bit dubious!

However, the chowder was a hit and became a favourite to many! So it was really about time that I attempted to tackle this scrumptious dish!

I didn’t really have anybody to impress but with the wintery weather it seemed like a great way to use up the haddock we had in the fridge!

It’s sooooo easy – you think my easy peasy lemon risotto was simple, this is even easier AND it looks like tonnes of work has gone in, when really you’ve used one pot!

So here it is for you all to try and use to impress that special someone!

1 tbsp vegetable oil
1 large onion, chopped
100g streaky bacon, chopped (you can use regular bacon!)
1 tbsp plain flour
600ml fish stock, made from 1 fish stock cube
225g new potatoes, halved
Pinch cayenne pepper (I used chilli cayenne… cause I’m Jamaican)
300ml milk
320g pack fish pie mix (salmon, haddock and smoked haddock)
4 tbsp single cream
250g pack cooked mixed shellfish
Small bunch parsley, chopped
Crusty bread, to serve

– Heat the oil in a large pan
– Add the bacon and onions and leave to cook on a low heat for 8-10mins
– Then add the flour and cook for a further 2mins
– Add all of the fish stock and then the potatoes
– Allow to simmer until he potatoes are cooked through
– Now add the cayenne pepper and stir in the milk
– Time to get fishy! Add all the raw fish and simmer for 4mins (until cooked)
– Finally add the shellfish and any pre-cooked fish
– To finish, let the mixture cool slightly and add the cream slowly (be careful not split the mixture!!! – it’s all about the heat)
– Serve with crusty bread and a sprinkling of fresh parsley

Voila! A fishy dishy to make people…happy?


2 thoughts on “Mama’s Fish Chowder

  1. Ohhhh. It looks yummy. I’m a really new cook* so I like quick and easy. Do you think white fish like hake or cod would work? I’m allergic to pink fish like salmon and haddock.

    *Should say been cooking (reluctantly) for years, only enjoying it for weeks.

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