Fish Chowder

Serves:
4
Recipe provided by: New Idea
Rating:

A CSIRO Healthy Heart recipe

Ingredients

1 tbs olive oil
1 onion, finely chopped
2 sticks celery, finely chopped
1 clove garlic, crushed
1 tbs plain flour
1 cup low-fat sterol milk
3 cups salt-reduced chicken stock
2 corn cobs, kernels removed
400 g desiree potatoes, peeled and cut into 1 cm cubes
400 g white fish fillets, cut into 2 cm dice
100 g green beans, trimmed and cut into 1 cm pieces
150 ml evaporated milk
1/4 cup roughly chopped flat-leaf parsley

Method

1. Heat the oil in a large heavy-based saucepan over medium heat and cook the onion, celery and garlic for 2 minutes or until soft. Add the flour and cook for 1 minute, stirring constantly.

2. Slowly stir in the milk and then the stock, corn and potato. Bring to the boil, then reduce the heat and simmer for 5 minutes or until the potato is tender.

3. Lightly crush the potato with a masher, to thicken the chowder. Add the fish and beans and simmer for 5 minutes or until the fish is just cooked and opaque. Stir in the evaporated milk and parsley and season with freshly ground black pepper.

4. Spoon into serving bowls.

Source:
New Idea

Latest Recipes

  • Stir-fried kalettes with chilli and fresh herbs

    This tasty side dish pairs really well with any protein. Serve it with steamed rice to sop up all the delicious flavours!

    April 28, 2016, 2:16 pm
  • Coco Pops Hot Chocolate

    Just like a milkshake, only a toasty hot chocolate! If you love the chocolatey flavour in your cereal, then why not incorporate it into your late night hot chocolate?

    April 28, 2016, 2:15 pm
  • Corn Flakes Chicken Burger

    Don't be deceived! This isn't your standard schnitzel burger but rather a crunchy Kellogg’s cornflakes chicken burger. This recipe lifts the crunchy burger to new heights.

    April 28, 2016, 1:49 pm
  • Cereal Milk Thickshake

    Everyone loves that drop of milk leftover in your cereal bowl right? Turn that into a creamy thickshake, if you're in the mood to indulge yourself.

    April 28, 2016, 1:38 pm