Chunky fish chowder

30-60 minutes 600 kcal or less boston broth corn fish fish stock leek leeks make ahead milk potato potatoes salmon soup sweetcorn

N/A

Serves 2 adults and 2-3 children

Source

Ingredients

2 tsp olive oil

2 leeks , finely sliced

550g potato , cut into small cubes

1l fish stock

1 lemon , zest only

300ml whole milk

330g can sweetcorn , rinsed and drained

250g skinless, boneless salmon , cut into chunks

250g skinless, boneless white fish , cut into chunks

handful chives , snipped with scissors

2 tbsp double cream (optional)

Method

Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.

Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through – don’t boil. Stir in chives and cream, if using, then season to taste.