Fish Chowder

clock 10 minutes + 20 minutes bowl Serves 4


  • 1 Tbsp butter
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 2 carrots, diced
  • 3 cups diced potatoes
  • 4 cups milk
  • 1 cup water mixed with 1 chicken stock cube
  • ½ Tbsp paprika
  • ½ tsp mixed herbs
  • Pinch chilli flakes
  • Zest of 1 lemon
  • 2 Tbsp cornflour mixed with a little water
  • 500g Basa fillets, cut into 2cm pieces
  • 2 Tbsp chopped parsley plus extra for garnishing
  • 1 Tbsp chopped dill
  • 1 baguette, sliced into 8 pieces
  • ¼ cup olive oil
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  • In a large pot melt the butter. Add onion, garlic and carrot. Place the lid on, cook for 5 minutes, but not browned.

  • Add potatoes, milk, water, stock, paprika, herbs, chilli flakes and lemon zest. Bring to a simmer and cook for 10-15 minutes until the potatoes are soft.

  • Add cornflour and stir until the chowder has thickened. Simmer for 5 minutes.

  • Add fish, parsley and dill simmering for 2 more minutes until the fish is cooked.

  • Preheat oven to 180°C. Place baguette slices on an oven tray, brush with olive oil and season with salt and pepper. Grill for 10-15 minutes until crisp and browned.

  • Serve the fish chowder hot garnished with parsley and sliced baguette on the slide.

  • Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

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