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Fisherman's Chowder | The Food Society

Fisherman's Chowder

Sue Jonson's picture
Your rating: None Average: 4 (1 vote)
Description: 
A substantial main course soup. Easily multiplied up.
image of Fisherman's Chowder
Course: 
Prep time (Hrs:Mins): 
00:20
Serves: 
2
Type of recipe: 
Cuisine: 
Cooking time (Hrs:Mins): 
00:30
Skill level: 
Ingredients:
15g/ 1/2 oz
1 small
25g/1oz
2 sticks
1/2 small
125g/4oz
300ml/ 1/2 pint
175g/6oz
175g/6oz
150ml/ 1/4 pint
1 tbsp
Garnish
Method: 

NOTE: Chicken stock may be used in place of the fish stock. Other white fish may be used in place of the unsmoked haddock.

PREP: Thinly slice the onion. Rind and chop the bacon. Trim and chop the celery. Core and dice the pepper. Peel and finely dice the potatoes. Skin and cube the two types of haddock and combine together. Chop the parsley.

1. Gently fry the onion, bacon, celery, red pepper and potato in the margarine (butter may be used) in a saucepan for 5 minutes.

2. Pour in the stock and simmer until the potatoes are just cooked, then add the fish.

3. Mix the cornflour into the milk and stir into the soup.

4. Bring to the boil, stirring continuously then simmer for five minutes. Season to taste and serve.