with warm crusty bread
Chowder is a thick, creamy soup with seafood at the forefront. This chowder contains basa and hearty veg and is accompanied by warm bread—essential for mopping up every last delicious drop.
Allergens
Utensils
Tags
Carrot
1 unit(s)
Potatoes
600 grams
Onion
1 unit(s)
Creme Fraiche
65 grams
Hello Muscat
1 sachet(s)
Dried Thyme
1 sachet(s)
Scallion
2 unit(s)
Baguette
2 unit(s)
Paprika
2 sachet(s)
Garlic
2 unit(s)
Basa
240 grams
Flour
1 tbsp
Salt
0.5 tsp
Pepper
0.5 tsp
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into small pieces.
- Chop the potatoes into 2cm chunks (peeling optional).
- Trim the carrot and halve lengthways. Chop into 1cm chunks (peeling optional).
- Trim and thinly slice the scallion. Peel and grate the garlic (or use a garlic press).
- Place a large pot (for the chowder) over medium-high heat with a drizzle of oil.
- Once hot, add the onion and garlic. Season with salt and pepper.
- Cook until softened, stirring occasionally, 4-6 mins.
- Sprinkle over the dried thyme and 1 tbsp flour (per 2P).
- Cook for 1 min, stirring frequently.
- Add carrots, potatoes, muscat, paprika, creme friache and 500ml water (per 2P) to the pot.
- Add ½ tsp salt (per 2P) and ½ tsp pepper (per 2P).
- Bring to the boil, cover and simmer until potatoes are fork tender, 12-15 mins.
- Stir occasionally to avoid sticking.
- Meanwhile, chop the fish into 4cm chunks. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Once potatoes have softened, add the fish to the pot.
- Leave to simmer until cooked through, 4-5 mins.
- While the chowder simmers, pop the baguettes onto a baking tray. Warm in the oven, 8-10 mins.
- Add more water to the chowder if required. Season to taste with salt and pepper.
- Dish up a hearty helping of fish and carrot chowder.
- Top with the chopped scallion.
- Serve with the toasted baguette alongside.
3514
kJ
Energy (kJ)
840
kcal
Energy (kcal)
12.5
g
Fat
7.3
g
of which saturates
136.8
g
Carbohydrate
14.7
g
of which sugars
11.5
g
Dietary Fiber
43.6
g
Protein
0
mg
Cholesterol
5.37
g
Salt
