Creamy Fish and Potato Chowder

Name: Creamy Fish and Potato Chowder
Total time: 40 min
Yield: 4 servings
Ingredients: 500 g White fish fillets; 600 g Potatoes; 400 g Tinned sweetcorn; 600 ml Milk; 200 g Brown onion; 100 g Celery; 40 g Butter; 30 g Plain flour; 20 g Fresh parsley

A milky, chunky soup that turns half a kilo of fish into dinner for four.

Serves 4 40 min 32g proteinKid-friendly

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Ingredients

White fish fillets500 g
Potatoes600 g
Tinned sweetcorn400 g
Milk600 ml
Brown onion200 g
Celery100 g
Butter40 g
Plain flour30 g
Fresh parsley20 g

Method

Cut the potatoes into 2cm cubes and finely dice the onion and celery.
Melt the butter in a large pot and cook the onion and celery for 8 minutes without letting them colour.
Stir in the flour for 1 minute, then add the milk and 500ml water a little at a time, stirring until smooth.
Add the potatoes and simmer for 15 minutes until tender, then stir in the drained sweetcorn.
Cut the fish into large chunks, slide them in, and simmer for 5 minutes until the fish flakes.
Season well and finish with the chopped parsley.