New England Cod and Potato Chowder
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Ingredients
- 500 g cod loin
- 500 g baking potatoes
- 1 onion, diced
- 2 celery stalks, sliced
- 500 ml fish stock
- 300 ml whole milk
- 100 ml double cream
- 20 g butter
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 418 kcal
- Protein
- 29.4 g
- Carbohydrate
- 27.5 g
- of which sugars
- 8 g
- Fat
- 20 g
- of which saturates
- 11.9 g
- Fibre
- 3.8 g
- Salt
- 1.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pot and cook the onion and celery stalks for 6-7 minutes until softened.
- 2
Peel and dice the baking potatoes and add to the pot with the fish stock. Simmer for 15 minutes until the potatoes are tender.
- 3
Stir in the whole milk and double cream.
- 4
Cut the cod loin into chunks, add to the pot and simmer for 5 minutes until it flakes easily.
- 5
Scatter with the spring onions and serve.
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