Sweetcorn Fish Chowder
Proper good all round nutrition in this dish
Use any kind of white fish
Works most best with smoked fish
Whatever your local sustainable one would be best
Vegans just leave out the fish
It is still good
(Made and tested 15 times)
2 Servings
Ingredients
- Onion (1 med)
- Carrots (2)
- Potato (1 med)
- Celery (2 stalks)
- Green Pepper (1 med)
- Garlic (3 cloves)
- Oil (1 Tbs)
- Stock (2 cups)
- Cannellini Beans (1 can)
- Frozen Sweet Corn (200g)
- Whole Milk or Plant Milk(1 Cup)
- Cream (1/4 cup) (opt but a good idea)
- Haddock (2-300g)(Best smoked)
- Dried Sage (1 tsp)
- Black Pepper
Method
| Peel and slice 1 med onion |
| Chop up 1 med potato |
| Chop up 2 sticks of celery |
| Chop 2 carrots |
| Chop up 1 green pepper |
| Crush 2-4 cloves of garlic |
| Add 1 Tbsp of oil to a large saucepan |
| Add the crushed garlic for a minute |
| Then add the rest of the chopped food |
| Heat up cover and sweat for 10 minutes on low |
| Boil a kettle |
| Make 2 cups of low sodium stock |
| Bring to a bubble then simmer on low for 15 minutes |
| Open a can of cannelini beans and add to the pan |
| Add 200g of frozen sweetcorn to the pan |
| Add 300ml of whole milk or plant milk to the pan |
| Chop the white fish into chunks and add to the pan |
| Add 1 tsp of dried sage |
| Add 1/2 tsp of black pepper |
| Add the cream if you are using it... |
| Cover and cook on low for 15 minutes |
| Then allow to cool for a short period |
| Best eaten warm not hot |
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