CHUNKY FISH CHOWDER

Chunky fish chowder image

You can use any firm white fish you have available in this healthy chowder, which is packed full of omega-3 fatty acids

Provided by Lesley Waters

Time 40m

Yield Serves 2 adults and 2-3 children

Number Of Ingredients 11

Ingredients

2 tsp olive oil
2 leeks , finely sliced
550g potato , cut into small cubes
1l fish stock
1 lemon , zest only
300ml whole milk
330g can sweetcorn , rinsed and drained
250g skinless, boneless salmon , cut into chunks
250g skinless, boneless white fish , cut into chunks
handful chives , snipped with scissors
2 tbsp double cream (optional)

Steps:

Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through - don't boil. Stir in chives and cream, if using, then season to taste.

Nutrition Facts : Calories 425 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.82 milligram of sodium